Upon realizing I forgot my sneakers at home, which meant I wouldn’t be going to the gym as planned, I decided to finally make the light-box I was hoping to make over my vacation. I won’t show you what it looks like yet because it isn’t pretty… and it’s not quite finished. As in, I need to make some improvements before it will be a complete success… but so far, not so bad!
These pictures are taken using one lamp with a soft white bulb filtered through white tissue paper. I need to get a couple of additional lamps and some indoor light bulbs but the difference is already noticeable.
Vegetarian Slow-Cooker Chili (serves 4-6)
Into my crock-pot went:
- 3 small Sweet Potatoes, peeled and chopped
- 1 can Black Beans, drained and rinsed
- 1 can Fire-Roasted Tomatoes, drained
- 1/2 cup frozen Tri-Colored peppers
- 1/2 Sweet Onion, sliced
- 2 Jalapenos, seeded and chopped
- 1 TBSP Chili Powder
- 1 TSP Ground Cumin
- 1 TSP Cayenne Pepper
- 1 1/2 Cups Vegetable Broth
- Dash of salt
I turned the crock-pot on low and left going for about 7 hours. I reheated (from refrigerator) to eat the next day by simmering on the stove for about 5 minutes.
Top with Greek yogurt (or sour cream), cheese (if desired) and pair with corn-bread (with Goat Cheese and Jalapenos if that’s your thing!).