Small things

It's winter, and I've been living far away from my boyfriend and family for 7 months. As much as that sentence sucks, I'm grateful that I can see the Washington Monument and Georgetown's beautiful Healy Hall together in the skyline on one of my run loops, a sight that isn't visible when leaves are on the trees. And, despite it still being dark when I get up each morning, it's breathtaking to run under a small sliver of moon and the pink glow of sunrise within the same 30 minutes. I'm also feeling particularly blessed because I created the perfect bowl of chili out of leftover ingredients: no small feat for a poor girl like me!

Notice the picture in the background! 

Beef Chili for Two (or for One, twice!)

1/3 pound ground beef
1/2 a red onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 can kidney beans
1/2 a can of diced tomatoes (leftover from Maple Baked Beans)
1/2 a fresh tomato, chopped
1/2 cup water
salt, pepper, cumin, cayenne pepper, coriander, and chili powder to taste

Saute onion, garlic, and celery in olive oil for 3 minutes. Add beef, and cook until no longer pink. Add the remaining ingredients and simmer for 20 minutes. Serve with sweet potato or grits and cheddar.