Uploaded by Michael Wender 30th December, 2007

Tonight Beth and I joined a wonderful group of people for Hillary and David’s rehearsal dinner on the Tennessee River aboard the Volunteer Princess.

Uploaded by Michael Wender 29th December, 2007

With Rod back in town for a visit, several of us met over at P.F. Chang’s last night for dinner.

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Uploaded by Michael Wender 23rd December, 2007

This past Saturday, Beth and I arrived at her parents house to find Drew enjoying a very lively swing courtesy of his grandfather.

Uploaded by Michael Wender 27th December, 2007

Beth found this old photo today while she was cleaning the house. I’m getting ready to smash a cup on Andrew’s forehead while Ben looks to the camera. (Photographer: Joy Bragg. Circa 1990 while on the Appalachian Service Project.)

Jeremy Taylor shares his pick for Man of the Year: Ernest Grant, a WW-II veteran you have probably never heard of with a story that is well worth the read.

Uploaded by Michael Wender 26th December, 2007

Today I grabbed lunch with an old friend from Lake Forest, Derrick Fox. Just before we headed our separate ways, I grabbed this shot of Derrick striking his signature pose.

For the first recipe that I’ve posted here in quite some time, I’m offering a sweet chili also known as barbecued beans that is great for a cold winter day. As an aside, I’ll mention that my wife is typically not a fan of chili; however, the distinctive taste and flavorful appeal of this recipe makes it one that she actually requests.

The secret to this recipe is the many spices and flavors that get added to the mix: molasses, cumin, Worcestershire sauce and brown sugar to name a few.

Ingredients

• 1lbs. ground beef
• 1 cup chopped onions
• 2 cloves garlic
• 1/8 to 1/4 cup chili powder
• 1 tablespoon cumin
• 1 can stewed tomatoes
• 1 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce
• 1 tablespoon dry mustard
• 2 cans red kidney beans
• 2 cans pinto beans

Preparation

Brown and drain the ground beef and onions. Add all of the other ingredients except the kidney and pinto beans. Let this simmer on the stove while you drain the kidney and pinto beans. Add the beans to the chili. Then let this simmer for at least thirty minutes before serving. (Hint: I like to let it simmer for an hour or more.)

When it’s ready to eat, I suggest serving it with club crackers.

Uploaded by Michael Wender 25th December, 2007

My mother’s orchid was in full bloom today at the Wender family Christmas gathering.

Uploaded by Michael Wender 24th December, 2007

Yesterday, Beth and I joined her mom and dad plus Claire for a movie at the Regal Rivera downtown. On our way inside, I shot this picture of Beth, Claire and Max on the escalator beside the theater.