i’m a bit run down but i’m alright

we’ve been home from our last getaway for almost a week and, though we have almost settled back in to our life, i remain over-the-top exhausted. upon reflection, perhaps i shouldn’t have socialized 4 nights in a row. considering 4 social events in a week surpasses my (anti) social activity in the last year, it’s a real wonder what i was thinking. shit balls.

needless to say, it’s friday and i’m lazy tired so i’ve gone and pulled out the ol’ slow cooker. “why is it reasonable to consider a slow cooked stew-ish meal this late in spring?”,  you ask? because i live on the west coast and she rains. oh, does she rain. i’m damp in my bones and as far as i’m concerned, that calls for comfort food.

so, as i sit here relishing the quiet that can only come from nap time, my slow cooker is cooking us all up some healthy and hearty chili. and, because everyone loves cheesy flour product, i will soon get off my ass and prepare us some cheesy bannock too. first i thought i’d pretend i was quaint and post a couple recipes for you. deal?

be advised: there will be no pinterest inspired photos or other forms of quasi-adorableness, i don’t roll that way. just words dude, just words.

if you are still with me, congratulations! you won’t be disappointed by the bannock.

the recipe comes from a woman i knew in a former life and in her northern tundra circle it has won awards, which says a lot. it’s fab for a whole host of reasons but i dig it because it’s delicious, easy, and can me modified with yummy additions should you be so inspired.

we add cheese sometimes, dill and rosemary to accompany our family’s winter staple: salmon stew, and cranberries with orange rinds when i want to pretend i’m a cute mom (unfortunately, i mow down most, if not all, of the final product before it makes it in to my son’s lunch bag so my chance of bring noticed are literally eaten up).

as for the chili, i made it up as i’ve been known to do, but i have provided the vague details below (that counts as a recipe, no?) in case you feel brave. note: it makes tons so you can freeze and enjoy again.

9 bean chilli


– 1 cup of dried bean and lentil mix, soaked for 24 hours in 2 cups of agua pre slow cooker fate

– 1 kg lean ground turkey

– 2 sweet onions, diced (or hacked up, as it were)

– 4 large carrots, chopped

– 1 bunch of celery, chopped

– 1 yam, chopped

– 2 cups of mushrooms, sliced

– 2 large cans of diced tomatoes (with juice)

– 1 mini can of tomato paste

– 5 tbspns mild chili powder

– dash or so of garlic powder and pepper

– dash or so of prev dried oregano and basil

– 2 tbspns brown sugar

– 1/4 cup h2o

need to do:

– prep beans and veg (except for the mushrooms) and place in slow-cooker with cans of diced tomatoes, tom paste, spices

– cook lean ground turkey on stove top, drain, and add to cooker.

– stir.

– press on (it really is that simple).

– cook for 6 hours on high plus 4 hours on low (or longer!).

– add mushrooms, stir in.

– cover / warm for 2 more hours.

cece’s bannock


– 4 cups flour

– 4 heaping tspns baking powder

– 2 teaspoons salt

– 4 teaspoons sugar

– 1 cup veg shortening

– 2 cups milk

need to do:

– heat oven to 450 degrees.

– combine dry.

– rub in shortening by hand (warning: this makes a ROYAL mess).

– add milk, fold in with wooden spoon (or your hands).

– roll on to floured bread board and cut in to rounds.

– bake for 15 minutes.


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