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Provencal Chili

Simply Food

December 11, 2012
By Wendy Monro , The Journal

"Never put off until tomorrow what you can do the day after tomorrow."

- Mark Twain

I literally typed this quote and then got sidetracked thinking about the Greek Isles. I started to Google that instead of writing my article. I wanted to know what they were called individually. Then, I realized how hilarious this was and decided to get back to my task of writing an article about procrastinating.

Article Photos

Provencal Chili

I have a real problem here. I am such a procrastinator. I put everything off until tomorrow, or the next day. I spend more time writing lists of what needs to be accomplished rather than just diving into getting it done. If I have a deadline, I wait until the last possible minute when I know I can finish it on time. Then, I wait two minutes longer before I begin. It's so weird. I must like the pressure. There must be an unconscious thrill in it.

I have always been like this. You should have seen how I stressed out in law school. I'd say to a friend, "I'm not ready for the exam." He or she would give me words of encouragement like, "Oh, I am sure you will be fine." I'd respond with, "I didn't read any casesat allever."

He or she would look at me with complete shock and usually didn't have much to say about that and probably walked away thinking I was an idiot. I'd have a week to get it all together in my head, however I could. You should have seen the charts I made. I took my packet of notes and condensed and reduced and abridged. I was able to compress the entire class into one page by the time of the exam. I'd read what needed to be read. If I knew everything on this one page, I would do well on the test. This took so many hours to accomplish. I was a mess the week of exams. I am sure I looked like a crazy person.

Fact Box

Provencal Chili

1 tablespoon olive oil

2 onions, diced

1 zucchini, chopped or several baby zucchini

1 yellow squash or several baby yellow squash

2 stalks celery, chopped

3 cloves garlic, chopped

1 red bell pepper, chopped

1 can diced tomatoes

1 cup cherry tomatoes

2 cans cannelini beans

salt and pepper to taste

1 tablespoon Herbs de Provence

1 teaspoon chili powder

1/2 teaspoon red chili flakes

In a large pot or Dutch oven, heat olive oil over medium high heat. Add onion, zucchini, squash, celery and garlic and saut for ten minutes. Add the remaining ingredients. Bring to a boil. Turn heat down to simmer for 30 minutes.

Alas, somehow, miracle of miracles, I did all right in law school. I wasn't top of the class or anything. But, I wasn't at the bottom either. I was somewhere in the middle. I loved law school. I just didn't like studying or reading cases. I guess that is why I decided not to practice law. Can you imagine the poor client who would have me as their lawyer? I'd be writing the brief on my iPhone as we entered the courtroom and just then trying to remember my client's first name. That wouldn't be right for anyone. Thank goodness I chose to raise my children instead.

I try to teach my children to behave differently. I don't want them to have this same problem. Is it hereditary? Oh, I hope they can't catch this. I'm always telling them how important it is to get their work finished early. I hope they are listening to what I say and not watching what I do. Daphne needed overalls for a dance performance. She told me months ago about this. I figured I had plenty of time. I started looking last week. Well, this weekend it is one weekend too late to have them. She was supposed to show her teacher the overalls last week. I haven't been able to find them anywhere. I searched high and low. Finally, I tried to buy them online and it's too late to get them here in time. Then, at the last possible thrift store I could stand to go into, there they were. I was so happy! I did it. In a huge aisle of jeans, I spotted the front fasteners hanging on the floor. There they were in all of their gloryand in her size. It was another miracle.

Today, I had to get the meal prepared and photographed for this article. The deadline to turn the article in is today. Well, technically it's due tomorrow morning but with the time difference even I am not going to risk doing that. Could you see me cooking and photographing at 6 a.m.? At noon today, I started looking up ideas. By two, I knew what I was going to do and I started making it. I had all week, but here I am at noon on the final day deciding what to do. What was I thinking?

Well, I got it finished. I made a Provencal style chili with Herbs de Provence. This is a vegetarian version. You could easily add sausage or chicken to this to make it a meaty adaptation. Luckily, it turned out tasting scrumptious. Sometimes I get nervous when I wait this long to finish that I won't have time to make something else if it turns out tasting awful. That never happens. I guess, being a procrastinator just works for me. I'm not going to worry too much about it. In the end, I get the job finished.



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