I found the basics of this recipe a few months back in Food for Thought. I love the addition of barley in this chili – it gives it a thicker, denser texture that’s perfect on a rainy night. The tablespoon of cocoa is something I’ve taken to adding to all my chilis. I find it gives them a deep, rich flavour – almost smoky.

1 tbsp oil
1 onion, diced
1 1/2 lbs ground beef
1 tbsp chili powder
1 tbsp cocoa
1 tsp cumin
salt & pepper
1 cup beef stock
1 large can diced tomatoes
2 cans white kidney beans
1/2 cup pearl barley

In a large soup pot, brown the beef and onion in the oil.
Stir in the rest of the ingredients and cook at a low simmer for 45 minutes.

My dad’s gotten in on the whole kitchen garden thing. Seems to think that now that he’s retired, he should have a vegetable plot to putter about in. He’s never grown vegetables before, so he’s trying a big mix of things – all in tidy rows, to fit with his English sensibilities.

What’s growing so far:

If everything continues to grow over the summer, we may end up with quite the harvest come fall. Especially the zucchinis, even with my plans to pick some of the flowers for stuffing/frying. I may end up taking part in a certain August 8th holiday…

(click through for a detailed look at the garden plot)

For my birthday, I got a gift certificate from my favourite Lethbridge store – The Sous Chef. This fabulous little downtown shop stocks everything from Portmeirion porcelain dishes and gorgeous German glassware, to high-end knives and pans and every kitchen garden you could ever need. I’d been thinking about buying a madeleine pan for a while, and finally had an excuse to do so.

This makes enough for 24 Madeleines – 2 pans worth, in most cases.

2/3 cup flour
1/4 tsp baking powder
1/2 cup butter, melted and cooled
2 eggs
zest of one orange
1 cup icing sugar

Stir together flour and baking powder, set aside.
Beat eggs and orange zest together for 5 minutes.
Gradually mix in icing sugar, then beat for another 5 minutes.
Fold in the flour mixture, then the melted butter, mixing until smooth.
Spoon the batter into greased Madeleine forms – about 3/4 full.
Bake for about 8 minutes at 350°F or until the edges are golden brown.
Remove from the oven and let the cakes sit in the pan for at least 2 minutes before flipping them out onto a cooling rack.
Sprinkle with icing sugar before serving.

My sister tossed together a couple of these drinks last night. Perfect for drinking on the patio in an adirondack chair. There are no quantities – just mix as desired.

shot or two of mango rum
shot or two of coconut rum
pineapple juice
ice
mango to garnish

Pour the rum and the pineapple juice over the ice in a cocktail shaker.
Shake.
Pour into glasses and garnish with a wedge of mango.

My sister bought me a great new magazine for my birthday – Anna, published out of Winnipeg. I love that it’s Canadian. It comes out 4 times a year and features fantastic recipes and food features. The cover of issue 10 featured a scrumptious-looking Cobb sandwich that we had for supper the other night. Glorious.

For 3 large sandwiches:

2 chicken breasts, cooked and thinly sliced
8 slices of bacon, cooked until crispy
1/3 cup mayonnaise
a chunk of blue cheese (1-2oz)
6 slices sourdough bread, lightly toasted
3 big leaves of lettuce
1 tomato, thinly sliced
1 avocado, pitted and sliced

Crumble the blue cheese into the mayonnaise and stir together.
Spread a slice of sourdough with the blue cheese mayo, then layer on the lettuce, chicken, tomato, avocado and bacon.
Top with a second slice of sourdough and serve.