We also served steamed brussels sprouts, and marinated cucumber and red onion. The cucumber served as a refreshing counterpoint to the heavier parts of the meal. I used my mandoline to slice the vegetables into very thin slices and marinated them in a mixture of olive oil, champagne vinegar and balsamic vinegar. The balsamic vinegar gave the cukes a slight brown tinge, so I might choose a different vinegar next time.
I think the main reason we had the dinner was to lure people to the house to eat a dessert recipe I was testing for Laurie Sadowski's pie book. I don't want to be alone in the house with any of the pies — no way. This one was a peach and berry crisp, and it was excellent. I'm not really a dessert person, especially a sweet and rich dessert person, but I'd be lying if I said I haven't been enjoying my dessert extravaganza. I feel lots of guilt as I work sticks of Earth Balance into flour and sugar, but what the hell. I can go back to my old ways soon enough.
Your reward for reading the post is a video of Miyoko Schinner making the cheese sauce I used in the chili recipe. I had quite a bit left over by the way, and we made nachos for dinner the next night. I still have some cheese sauce left ... but not for long.