After a whirlwind weekend, we are back at it. We drove 13 hours to western Oklahoma on Wednesday night, drove an hour and a half back east to Oklahoma City on Friday where we had a wedding rehearsal, and a wedding. Following that, we had another long drive back to Indiana.
And the highlight of the weekend? I was suffering from a head cold. I had to give my first (and probably only) matron-of-honor speech and I had a head cold! Other than the nasally voice and sniffling, I think it was a success. And most importantly, I was there to help celebrate the marriage of my best friend.
That's the last wedding we'll be attending this year, for a grand total of 4! One by one, each of our friends is getting hitched. *tear*
Wedding season is over, October is in full swing, and it is most definitely fall. Head colds, chilly nights, brisk winds, and crunchy leaves – to me, this translates to steaming lentils, fragrant spices, and hearty bowls. Who's with me?
To be honest, I never used to be a huge fan of chili. But then I grew up and learned to love it. Especially when lentils are involved. I love the way they cook down and absorb all of the flavors – and in this lentil chili there are lots of flavors. Spicy, smoky, sweet, and savory. When the lentils soak all of that up, magic happens. Spoonful after spoonful of chili magic.Print