I couldn't write the title without googling to make sure my spelling was right; upon finding it is, my next question was: "Why do we spell it 'wintry'"? As a super-literal left-hander I can't process why we'd possibly drop the second vowel - unless maybe hundreds of years ago someone doubtlessly insane repeatedly swung an ax near someone's head over their pronunciation of 'wintery' until the victim, a guy in his early 30s with little kids to feed, put his hands up in surrender and said, "Fine, fine, I will pronounce it 'wintry' from now on. Will you go away now?" and so yet another ridiculous new word was born.
I mean, forget etymology. That's screwed up enough in the UK and US because our language is just one, big messy portmanteau of every well-known language on Earth besides - for the most part - Indo-Asian languages.
I want to talk dialect. I want to talk dropping a vowel for no obvious reason. It makes no sense, but is expedient: you can say 'wintery' perhaps half a second faster by dropping that vowel, but I can't see "extremely fast-paced life" having been an issue back in Ye Olde Crazy Axe Wielder's Tyme. Then again, people only lived until their early 30s and often died in infancy, childhood or early adulthood, so maybe you simply felt the need to talk as fast as possible while you still could.
I don't know. I do know that it's sometime after my birthday, and I Love February; it's the greatest month of the year. People are cursing the blizzards I love and complaining about the cold I can easily endure because just stay the hell inside already and when you do, how it feels so cozy, so safe from the blustery winds that can just blow you apart out there. And I'm making slow cooker chili to make it feel even cozier. This is the recipe.
It's dead simple. It's been on for seven hours now (my beans and onions are taking their time getting soft or I would've stopped the cooking around midnight). For once I had all the ingredients, so no fudging or McGyvering this time. The sauce tastes good (though I completely blanched at, balked out loud over and almost could not go through with adding the 1/4 cup of chili powder the recipe calls for because my God, that's a lot of chili powder! Surprisingly mild once mixed in, though). I added four times the required amount of garlic and still can't taste it, but I stuck with the recipe amount of cumin because I don't care for cumin, plus isn't that what chili powder is mostly made out of?
I'm hoping it comes out good because, like I said, it's dead simple, it's easy and cheap to make, it cooks itself, it's vegan, which, while I'm not vegan, I do like going meatless now and then - I make an even dead simpler black beans and rice for this very reason that others have raved about - so hopefully the chili's also a winner. I'm going to stir and check it for doneness in a few minutes.
ETA: The recipe said to cook the chili 6-8 hours but the beans are so hard that when I tasted them just now, I had to spit them out. Guess I'll have to leave a note for someone to check and turn the slow cooker off in the morning (I'm back to that sleep pattern where I can't do mornings, not any mornings, so hand it off I must).