Tuesday night just after 9:30p, it's below freezing, with a "real feel" of 22 degrees. Oh, how lovely. So I am armed and ready, preparing my consummate "winter" comfort food: a giant pot of homemade chili, complete with kidney beans, pinto beans, corn, tomato sauce, plenty of spices—and this time, fresh STEAK chopped into bite-size pieces. Cheddar cheese is at the ready for the topping.
If it has to be this friggin' cold in November, I might as well enjoy the