We're No. 2, We Try Harder
Today our still-unnamed cooking club hosted a booth at the annual SPBA (the animal society) chili cook-off, an endeavor that had us busy all week developing the recipe, designing the booth, emailing logistics, acquiring aprons, cooking beans and chopping onions... But it was all worth it when we won second place!
To savor the full flavor of this victory, you have to understand that the first place winners have been unbudgeably taking the title for six years straight now. They plan their booth all year, dress in toques and matching uniforms, all very elegant. We put ours together in two weeks, using the theme of the full moon (which was last night), so we called it Luna Llena Chili and used a poster of a wolf howling at the moon. We just got our aprons yesterday! And of course they were too big.
Kristin from the Canine Center had the booth across from us, and had brought along a new five month old pup called Beto, wearing an "Adopt Me" sign. He looks like part border collie with cinnamon brown, white and black markings. Very mellow and friendly even with all the people swarming around him. He was rescued from the Bahia area and now he's all ready for a new home.
I must have seen almost everyone I know in San Carlos, including my friend Maria, Capt. of S/V "Arigato Jack," who hinted at upcoming cruising plans.
We had all sorts of challenges: a strong wind that threatened to knock down our décor, no electricity so we had to use gas burners and a lot of worries about burning the product. But our seven-woman team was equal to it, and when we were announced as second place winners we howled like a bunch of teenagers at a Beatles concert. Or a pack of she-wolves at the moon.
And yes, I'll share our recipe as soon as I make note of our last-minute refinements.
11 comments:
I think number two is Grand. If you had won your first time out, you would be wondering, "Gee. How hard is that?" But, like a yacht race, refinements and practice and commitment is what wins. Congratulations. You gals ROCK!
My friends have a dog that looks similar to that one and she is getting very old... if this one doesn't get adopted, maybe they can come get it. Her. The dog.
Way to go!!!
NO!!! Don't share the recipe. From a relative of a former Terlingua Chili Cook Off contestant (10+ years), NEVER share your recipe. Someone could come in next year and take 1st or 2nd away from you with YOUR recipe!...
MXS - True, I think #2 was the best place for us on our first time out. But what was so amazing was that we were competing with restaurant owners and people who'd been doing the cookoff for years. We thought we'd come in dead last!
Jim and Heather - This is a boy. I'll pass the word to Kristin that there's interest, if nothing else she'll be encouraged. He's a really sweet dog and she says he's very agile and trainable.
Jomamma - Hmmm, you may be right. But frankly, nobody here in San Carlos reads my blog, except a couple of very close friends.
Aprons too big? Eat more! They´ll fit in no time. Congrats on the second-place showing on the maiden voyage.
Congratulations. It is so nice to hear how much fun you are having with your new place and friends! Besos!
I agree with Jomamma. The recipe should be kept secret. This something you build on.This is COMPETITION, and don't you worry, someone in SC will get it and use it next year. Chili cook-offs are cut-throat affairs, (and maybe worth a short story).
'Looking forward to the recipe - of course it is vegetarian?
Felipe - The other solution, to take in a tuck here and there, would be faster, and we wouldn't have to live in our aprons all the time. SOME of us even wear bathing suits, y'know.
Nancy - Thanks for your good wishes. I'm hoping to get Jan into the club too, I know she'd love it.
MXS - I'll put it to a vote, let the club decide.
Calypso - It could certainly be vegetarian. I was outvoted, so we competed with a meat version, but it would be just as delish without it. For myself I'd make it with TVP.
WoW1 What an accomplishment! You go girl.....
Congratulations. Maybe you can share the recipe when I head north next month.
Post a Comment