Larry requested his favorite vegetarian chili for dinner tonight, which is super easy and fast to make, especially when paired with our favorite packaged cornbread. For dessert, I scratched my baking itch with chocolate brownie cookies, very tasty. The recipe for the cookies is also in Fine Cooking’s Chocolate 2006 special issue.

• Spicy Two-Bean Vegetarian Chili (Bon Appetit, November 2002)
• Napa Valley Pantry World’s Best Cornbread
• Chocolate Brownie Cookies (Fine Cooking #34, September 1999, p. 49)