Another day of summer...

So yesterday I went to a class at the gym with my good friend Amy....and today I can barely walk!!! It was a rough day. But i decided to go to the beach and take a walk instead of going to the gym (I love the gym, by the way). Well, the last few days have been busy with wedding stuff for my sister! Her best friend Kristi and I got together and we made invitations for her bachelorette party - so cute! We cut fabric, glued it to cardstock, and wrote the invitations out. Super fun. I'll post a picture when I can get one...

Speaking of pictures, I need to get a camera. Soon. I'm going to save up to buy one! I need some suggestions.... I just want a simple digital one, but a nice one that takes good pictures!

I decided to make some yummy chili tonight....it's great!! :

Vegetarian Chili - warning!! This takes a good couple hours to prepare... :)
1 1/2 cups of beans (kidney, black, pinto, etc.)
1 cup of wheat bulghur or wheat berries (like rice, kinda, you can get it at Henry's or Trader Joe's)
1 cup of tomato juice (V8 Juice works just fine!)
4 cloves crushed garlic
1 ½ cups chopped onion
1 cup each, chopped: celery, carrots, green peppers (optional)
2 cups chopped, fresh tomatoes
Juice of ½ lemon
1 tsp. ground cumin
1 tsp. basil
1 tsp. chili powder (more, to taste)
Salt and pepper
3 Tbs. tomato paste
3 Tbs. dry red wine

1. If you are using dry beans, soak them in enough COLD water to cover them 3 inches for about 8 hours (or overnight)...drain and rinse. Recover with water and bring to a boil and cook until tender, you may need to add water during this time -- SKIM OFF ANY FOAM THAT FORMS on the surface of the water!!! It depends on the beans, but this process can take up to an hour or two. The beans are ready to use at this point :)
2. In a small saucepan, bring the tomato juice to a boil. Pour it over the raw bulghur or wheat berries. Let this sit for about 15 minutes - they will be crunchy still, but will absorb more liquid later.
2. In another large (LARGE) pot, saute the onions and garlic in the pot with a couple tablespoons of olive oil (smells amazing!). Add the vegetables when the onions have reduced down and are starting to brown. Cook until the veggies are tender (note: if you are using the green peppers, add them later because they take less time to cook).
3. Squeeze in the lemon juice (watch for seeds!!) and the spices (now it smells REALLY good!). Pour the beans into the large pot (with the liquid) and add the tomato juice/bulghur mixture, the tomatoes, tomato paste, and the wine. Mix all together over a medium/low flame and bring to a gentle (verrrry gentle) boil - slowly do this so that you don't burn the bottom of the chili. Keep mixing it every now and then. Let this mixture cook together for about a half hour or so - it will smell great!!

Serve with a little shredded cheese sprinkled on top and some yummy cornbread - of which a recipe WILL follow at some point :) Enjoy!