Fupdate

Week 5 of the food updates. The theme this week will be chili, because when I make chili I make a bunch, and it tends to be too spicy for anyone but me to eat.

• Granola Bars for a certain pregnant somebody to take to work for a snack
• Macaroni and Cheese and Broccoli Casserole
• Chili--with read beans, pinto beans, black beans my wife brought me back from Hungary, and a 13 Bean Mix Darius passed on to me from the States
• Chili Sandwiches
• Chili Cheese Dip for corn chips
• Egg Salad
• Egg Salad Sandwiches
• Chili mixed with Egg Salad and Cheese
  
• Cream of Broccoli Soup for my ladies same day as the chili, in case it was too spicy for them
• Kugelis
  

Note on the Chili: midway through cooking it (I simmered it for about six hours) a couple students walked by my kitchen and I heard one say "Awe, you smell how good that smells?! I wanna eat so bad now!"

Note on the Kugelis: there are a couple Kugelis recipes on allrecipes, and neither are perfect. I thought I would post mine, but my wife said, as great as mine was (is, and will be fore three more days at least) she's had better. Therefore, I'm instead going to try working out how to perfect it first. My first attemt will be to increase the fat content. One of the recipes I found said to add butter to the batter. But maybe lard would be even better? Or olive oil. Or all three!

Another more on the Kugelis: recipes for kugelis are a little out of the ordinary. When I asked my aunt Silvija for a kugelis recipe years ago she just laughed at me and told me I don't need a recipe, I just need to put in whatever I have. That is the authentic way, I guess.