Dueling Pots

Yesterday, my kitchen was alive with competing aromas representing two wildly popular cuisines: Italian and Southwestern.   In the stockpot on the stove was the king of pasta toppers – Spaghetti Bolognese – which filled the air with accents of basil, tomatoes, cinnamon, lamb, and red wine.  It simmered 3-4 hours,  concentrating flavors into a succulent, meaty sauce like non other.

At the same time, the crockpot held a new-found favorite that can be incorporated into a host of other dishes – 505 Chicken – wafting an enticing bouquet of Southwest chilies that drew us into the kitchen in search of tortilla chips with hopes for samples.  After a few hours of stewing, an ordinary chicken was transformed into a savory, chili-infused filling for quesadillas, enchiladas, burritos or tacos.

Each traverse through the kitchen ended with sounds of mmm or ooh … now the tough decision will be which to eat first!


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