I made this slow cooker stew for a girl’s night with my BFF’s, Peggy and Anne, a month ago, when it wasn’t 93 degrees outside like it is right now! We enjoyed the fireplaces, each other’s company, the Jacuzzi, and the correct seasonal weather.

What the heck?!? Here it is mid-March and already in the ’90s in Arizona! I just heard my upstairs A/C turn on again! I hate it! I know that the mid-west and east are suffering through a blizzard and freezing their behinds off. And as ridiculous as that is, this heat is just as bad. It’s expected to be 96 degrees this Saturday! What happened to spring? Who do we send our complaints to? Rant over. For today anyhow.

I used chicken tenders, which meant that I needed to remove the tendon from each.

It’s easy to do. Use a fingernail to hold on to the end of the tendon. Then slide a paring knife to scrape it off. See, easy.

I thought the stew had just the right amount of heat. Anne found it too spicy for her taste. Even Peggy thought it was a little too hot. If you like spicy, keep the recipe as is.

For a milder stew, simply eliminate the jalapeños.

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Today is Connor’s 25th birthday. Dave, Connor, and I are celebrating at Universal Studio’s Wizarding World of Harry Potter in Los Angeles. We are having the best time! Our only wish is that our expert in all things Harry Potter could be here with us. We miss you, Marissa! The photos above are from Sunday.

Yesterday, Monday, we spent the afternoon on Hollywood Boulevard and at Warner Bros. Studio. The tour at the WB is pretty darn great. Not only do you tour the lot on a tram, but you get off and walk around all sorts of cool spots. My favorite stop was the props building and that is where we found the Oval Office set from The West Wing. Connor is very presidential!

And if your favorite sitcom of all time is Friends, then no trip to Warner Bros. is complete without a photo on the set of Central Perk.

Connor, I love you, adore you, and could not be more proud of you and the loving, kind, and generous man you are. xoxo

Getting back to the Friday the 13th Dinner Party – we are nearing the end. Tomorrow will be the main course and then only dessert remains.

The lucky ingredient in today’s dish is lentils. The legumes are considered lucky because of their coin-like appearance. Additionally, when cooked, lentils are plump, symbolizing growing wealth.

Lentil Salad with Wild Mushrooms and Caramelized Onions

• 3 tablespoons olive oil
• 3 large red onions, peeled and roughly chopped
• Salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 pounds fresh mushrooms; a mixture of white, crimini, oyster, shiitake, etc.
• 1 teaspoon dried thyme
• 1/2 cup capers, drained and rinsed
• 1 cup dry black lentils
• 3 cups chicken or vegetable broth
• 1 bag baby arugula
• 1 cup fresh pomegranate arils (seeds)
• 1/4 cup chopped fresh dill

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Earlier this week, Marissa sent me an email at 12:05 PM, asking me to make a pumpkin and lentil chili recipe for the blog.

By 1:17 PM, a mere 1 hour and 12 minutes later, I was sending her a text with a photo of the chili cooking away. Yep, that’s how I roll.

This pumpkin chili goes together quickly and there are very few dishes to wash – a chef’s knife, 1 measuring cup, 1 set of measuring spoons, a strainer, a spoon or spatula to stir with, and the pot it cooks in… not bad for 16 delicious and super healthy servings… for a crowd, a party, or a big family dinner. Plus, if it’s for a little family dinner, no fear, it freezes great!

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