Cleaning out the closet today, I debated the fate of an old sweater from the 1993 Telluride Film Festival. I have pulled it out from the donation pile many times through out the years. It’s more than 20 years old and quite tattered, but I just can’t part with it because there is quote on the sweater that I found beautiful. It says, “Through out her youth, she was often disconcerted to discover her most secret, most formless sentiments and desires, given their own robust life every Saturday afternoon, at the picture show.” This evocative image of an ordinary woman transfixed and transported in the cinema, is extraordinary to me. I want to make films for her.
Some possessions I seem to discard without batting an eye lash, such as my old iPhones, but some others have a mysterious hold on me, such as this dear old sweater. It goes without saying that it’s going back into the closet drawer.
Spicy Turkey Sausage Chili with Avocado
3 links lean turkey sausage, casings removed
1/2 red onion, chopped
1/2 sweet onion, chopped
4 cloves garlic, crushed
2 tomatoes, diced
2 tablespoon marinara sauce, or 1 tablespoon tomato sauce
3/4 chicken broth
1/2 tsp cumin, or to taste
1/2 can kidney bean, rinsed and drained
1/4 tsp paprika
1 bay leaf
fresh cilantro, for garnish
1 teaspoon lime juice for coating the avocado after it is cubed
In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces.
When meat is browned, add wine, onion and garlic; cook 4 minutes over medium heat. Add tomatoes, tomato sauce, broth, cumin, chili, paprika, and bay leaf, stir for about 2 minutes.
Cover and simmer over medium-low heat for about 25 minutes stirring occasionally. Remove bay leaf, add avocado (coated with 1 teaspoon lime juice) and cilantro. Serve immediately.
This recipe makes 4 servings, but Peter and I each had two large bowls of it. I had to refrain from licking the bowl. Yes, it’s that good!