Mitch Milam's Dynamics CRM and xRM Discussions

So my niece sends me a text message the other day to let know that my Mom ( Granny, these days ), doesn't like my blog.  This is nothing new and the latest incident was caused by my article detailing my trip to Billy Bob's a couple of weeks ago.

She didn't like it because the event took place in a bar, which she doesn't like me going into.

I'm sure glad I didn't mention "boobies."  As in, "Man, you should have seen the boobies in that place Saturday night." 

But that would probably have been too much for my Mom…

Love you Mom.

I went to Billy Bob's Saturday night to see Billy Currington and ran into a horrible decision tree at the bar:

1) Hot Bartender

2) Short line

After much debate, I went with option #2, for the following reasons:

1) The Hot Bartender had a longer line.

2) I was thirsty.

3) I could get a drink quicker in the short line.

4) I could admire the Hot Bartender from the short line, just as well as the Hot Bartender line.

And all was right with the world.

Well, not exactly award winning. But I once got a free month's rent at an apartment complex that I once lived in by winning the chili cook-off.

Anyway, here's how you do it:

Ingredients:

• 1 – 15oz can of tomato sauce
• 1 – 10oz can of Original Rotel
• 1 – 15oz can of Ranch Style Beans ( regular )
• 1 – 15oz can of Ranch Style Jalapeno Beans
• 1 – medium yellow onion
• 1 – 16oz package of Jimmy Dean Hot Sausage
• 1 – package Wick Fowler's 2 Alarm Chili Kit
• 1lb lean hamburger meat ( 10% fat content )
• 1lb hamburger meat ( ground for chili )

Hardware:

You'll need a pot with at least a one-gallon capacity because that's about how much this recipe makes.

Directions:

Wick Fowler's Chili Kit has a perfectly good instruction set on the back of the package, but mine is a slight variation of theirs.

1. Coat the bottom of the pan with Olive Oil.
2. Turn the heat up to Medium and heat the pan until the oil is hot.
3. Add the meat ( yep, all of it ).
4. While cooking, mix the meat thoroughly.
   ( And make sure to break up the sausage, as it has a tendency to stay clumped together. )
5. Brown the meat about half way.
   ( So that it's roughly half brown and half pink )
6. Add all of the canned goods, mixing thoroughly.
   ( Do not drain any of the fluids from any of the canned ingredients. Add everything. )
7. Add all of the Wick Fowler ingredients, with the exception of the "Masa."
8. Add the "red pepper" to your own personal combustion level and mixing thoroughly.
9. Add the onion and mixing thoroughly, one more time.
10. Simmer for 30 minutes or so.
    ( I like to stir the chili every few minutes to keep everything mixed up. )
11. Depending on the chili's consistency, you may wish to add the Masa flour to thicken it.

You're now done with cooking.

Serving:

You can serve the chili up in any way that suits you.  Here are a few things that I like:

• Add chopped unions as a topping
• Add chopped scallions as a topping
• Add cheese as a topping
• Serve with crackers or thinly-sliced french bread

Notes:

Well, this can't be called "Texas" chili because I use beans – and Texans don't use beans.

Mom: "You need to advertise for a widow."

Me: "Do I now?"

Mom: "Yep."

Me: "Ok, I'll post an ad on my blog this morning."

[ This is it! ]

Mom: "You need to say, 'Lonesome single man looking for lonesome single woman who can cook and clean.' "

I wasn't aware that I was lonesome, but I do need a maid…. :)

they off-ed the good Doctor on Stargate Atlantis tonight.  Bad plot change…