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Quick Update on all the things (and a recipe)

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Reesha

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Hi friends. A quick update on what I’ve been up to.

First, my novel! It is nearing completion. I am about halfway through the final version. I will be able to show you the cover soon. So close!!! Keep a lookout for more news about a publication date.

Next, my children continue to be adorable. My little man just turned three, and my one and a half year old has entered the velocibaby stage where she screams randomly, and very loudly. They bring sunshine to my life every day. Most excitably, my three year old has started to tell stories. I am so proud and thrilled and while I can’t wait for the day when we can discuss novels together, I wish he wouldn’t grow up so I could always hear him tell me things with his little boy voice.

Reading: I’m making my way through Raven Stratagem by Yoon Ha Lee, Eleanor Oliphont is Completely Fine by Gail Honeyman, and Annabel Scheme by Robin Sloan. I’ve also been consuming a lot of short stories at tor.com and uncannymagazine.com. (Mostly because I am stalking Mary Robinette Kowal for her short stories. I can’t get enough of them).

I have a couple of book anniversaries from when I finished reading books a year ago and they are overdue by about a month. I’ll be playing catch up with book reviews and get those written soon.

Otherwise, creative projects abound. I’ve been making meal plans and enjoying new recipes. I’ve been coming up with new art projects to do with the kids. A knitting project here, a short story written there, a crafty thing everywhere. There are things in the pipeline coming your way, and I’m excited to share them with you.

In the meantime, please enjoy this recipe as an “I’m in-between posts” excuse, and as a thank you for reading this far.

It’s one of the many I’ve discovered and tweaked in the past couple months. I am purposefully NOT including a picture of it because I am really growing tired of Pinterest recipes, and just want to keep this simple. One batch is usually enough for me and my husband to have for lunch every day for five days. Enjoy reading this recipe without a million ads, pictures, or a lengthy explanation of it.

Turkey Chili – takes about 1.5 hours

Ingredients:

Some amount of olive oil

About two chopped onions

Some amount of minced garlic…measure this with your heart

4 chopped bell peppers of any color

1 lb. ground turkey

1 28-ounce can crushed tomatoes

1 can red kidney beans, rinsed

1 can of corn

2 cups chicken broth

1 tbsp hot sauce of choice (I use Frank’s Red Hot)

1 tbsp of each of the following: basil, oregano, salt, garlic powder, paprika, chili powder

  1. Heat oil in a large pot, add onions and bell peppers and cook until soft. Add ground turkey and cook until browned.
  2. Add in canned tomatoes, kidney beans, corn, chicken broth, hot sauce, and all spices. Stir it well.
  3. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.

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