We recently had a cold spell in Atlanta, as well it seems as the entire Northern hemisphere except, bizarrely, Greenland of all places, which I really pretty much thought was a glacier with a little dirt caught in the cracks. As Jack Frost was nipping at my toes, along with every other cook and food writer, my thoughts turned to soups and stews. So, these last weeks I have enjoyed hearty beef and vegetable stew as well as a robust lentil soup with collard greens and bits of delicious guanchiale from the Batali (yes, that one) family’s shop Salumi in Seattle. Yesterday, I was enjoying a spicy bowl of chili con carne, with pungent pieces of poblano chilies simmered until meltingly soft.

Distracted as ever and effortlessly accomplishing the skill of NOT writing, I let my mind wander….

Brrrrr. I’m chilly……chili is so delicious……I should make this more often… I like that meatless one I make…..especially with a little sour cream and hot sauce…hmmm……Chilis…..I love chili peppers…… I think poblanos are my favorite…….complex heat…..I should look up a recipe from Rick Bayless … dang, he’s sooooo handsome….I love his work……chef crush……Mexico….. whew…….I bet Mexico is really warm right now. Ummmm. Hot….Mexico….. ummmm…..warm…….those firm hands…. nimble fingers…. breathless…. the pulsing rhythm…..drums…….the flavors…..sensations…. ummm….all that delicious stretching…..that warm undulating water… you, know, I just didn’t know I could bend like that….the pleasure….but, the pain is really what did it… wow, it just hurt so good….ummm, gosh, it’s been a while….. dang I sure could use….

What? No! Not THAT!

I was thinking of Rancho la Puerta!

Rancho la Puerta is Spafinder.com’s favorite spa in North America. Amazing. Beautiful. Whole mind. Whole body. It’s the first time ever I went anywhere and my job was to do nothing but take care of myself. To chill, to relax, to rest, and to regenerate.

So, that’s how chilly gets to chillin’.


It’s a phenomenal place. It was founded in 1940 by founded by Edmond and Deborah Szekely and is the original destination fitness resort and spa. The believe in providing space, “Space to breathe freely amidst nature. To relax. To renew, reflect and redirect one’s longer-living life. To explore the possibilities of changing course in one’s life…. one strengthened and emboldened by good health and fearless life-long learning, which unleashes the willingness to change…for the better.”

I spent a week there in November. There are classes and seminars all day. Stretch, yoga, swimming, pilates for the body. Drawing, sculpture, beading for the mind. Chaise lounges surrounding the four pools on site, dance, and drumming for the soul.


You can come for a week or just a few days. Guests are housed throughout the property in little casitas or cottages that vary in size and price. All are charming and lovely with patios and many have fireplaces. The flowers are exquisite and the views are spectacular. At the end of the week, after such healthy eating, 6 hours of exercise a day, long walks, mindful meditation, and warming glorious sun I felt like I had been transformed into a 5’11″” super model. In my mind I was long, lean, in fact, you could practically see my six-pack abs. (Ok, that’s not exactly true, but like I said in my MIND. It’s a spa, not a miracle camp!)

The food is incredible. The ingredients are farm fresh, and grown on the property. Portions are realistic but filling. It’s not just rabbit food. It’s full of flavor and alive. (All meals are provided in the cost of the stay.) Their cooking school La Cocina que Canta is where I come in. (You know it wasn’t the circuit training.) I am teaching Southern Comfort SPA style the week of May 15 – 22. To find out more about it or to register click here or call 1-800-443-7565. The week I was there Marie Simmons was the teacher. Here’s a photo of my friends and colleagues Anne Willan and Lisa Ekus-Saffer in her class.

Guess what? Mama’s coming. She is really looking forward to it. However, she already told me NO to the pre-dawn morning hikes. But, that’s just it. There’s as little or as much as you want. It’s about taking care of what YOU need.

Come see me this spring at Rancho la Puerta and let’s enjoy a little Southern Comfort, SPA style. In the meanwhile, enjoy my recipe for a HOT bowl of meatless chili.

Bon Appétit, Y’all!
VA

PS. Yes, I think Rick is very handsome, smart, and talented. And, I like his smart, talented, and wonderful happily married wife, Deann, as well.


WHERE’S THE BEEF CHILI
Serves 6

Truthfully, I don’t normally use many meat replacement products. I’ll most often use ground beef or ground turkey in chili, but I love the recipe for this chili with TVP, or texturized vegetable protein. The thing is, the texture is the same as ground meat – but there’s no oil or fat. Even serious meat eaters like it.

1 tablespoon grapeseed or canola oil
2 onions, chopped
3 large garlic cloves, chopped
2 cups dry TVP (texturized vegetable protein – available at Whole Foods Market and other health food stores)
3 cups tomato juice
2 bay leaves, preferably fresh
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon cayenne pepper, or to taste
1 28 ounce can whole tomatoes
3 cans of pinto beans, rinsed and drained
Coarse salt and freshly ground black pepper

Heat oil in a large heavy bottom pot over medium heat. Add onions and cook until tender and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Add TVP and tomato juice. Bring to a boil over high heat. Reduce heat to simmer and add bay leaves, chili powder, cumin, coriander, and cayenne pepper. Add tomatoes, beans, and stir to combine. Simmer uncovered, stirring occasionally, for at least one hour. Adding water if the mixture becomes too thick. Taste and adjust for seasoning with salt and pepper. Serve HOT.

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