Toby Yadon

“You don’t have a soul, Doctor. You are a soul. You have a body, temporarily.”
― Walter M. Miller Jr., A Canticle for Leibowitz

“2. Add the beef and cook until browned, about 5 minutes. 3. Add the black beans, kidney beans, tomatoes, tomato paste, chili powder, cumin, salt, and black pepper. Stir to combine. 4. Add the water and bring to a simmer. Cook until the chili is thickened and the flavors have melded, about 30 minutes. 5. Serve with shredded cheddar cheese and sour cream, if desired." Me: Well, dammit.”
― Philippa Norcross, Great Lakes Investigations Complete Series Boxed Set

“1 can (15 ounces) kidney beans, drained and rinsed 1 can (15 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup water Shredded cheddar cheese, for serving Sour cream, for serving Directions: 1. In a large pot or Dutch oven over medium heat, heat the oil. Add the onion and garlic and cook until softened, about 5 minutes.”
― Philippa Norcross, Great Lakes Investigations Complete Series Boxed Set

“Three Bean Chili. It is hearty, filling, and has a little bit of a kick. Ingredients: 1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 1 pound ground beef 1 can (15 ounces) black beans, drained and rinsed”
― Philippa Norcross, Great Lakes Investigations Complete Series Boxed Set