I’d like to move us right along to a Peter Gibbons. Now we had a chance to meet this young man, and boy that’s just a straight shooter with upper management written all over him.

Do you want to see the most beautiful thing I’ve ever filmed? It was one of those days when it’s a minute away from snowing, and there was this electricity in the air. You can almost hear it. Right? And this bag was just, dancing with me, like a little kid beggin’ me to play with it - for fifteen minutes. That’s the day I realized that there was this entire life behind things, and this incredibly benevolent force that wanted me to know that there was no reason to be afraid, ever. Video’s a poor excuse, I know. But it helps me remember - I need to remember. Sometimes, there’s so much beauty in the world - I feel like I can’t take it, like my heart is just going to cave in.

You can’t make me! No! No, nooooooooooooi

ZOLTAN

Who?

They really should match all donations.

Who’s cutting onions?

Missed it at first until I read your comment.

He must’ve spent a fhew grand

Honey, bring the AR-15. The cows need to be reminded who’s boss.

fasc

It’s lit, man.

I put my alarm as birds chirping for a while. The problem was that I couldn’t sleep in any longer on weekends, because the birds chirping outside would wake me up.

That’s awesome, glad you liked it!

I guess no one said shower thoughts had to be accurate.

Your head must be banging today.

I’ve been trying to hone a veggie version, but it’s hard because the meat does give it a lot of flavour and ensures it’s not too acidic. The closest I’ve come is with a meat substitute, like beyond / impossible, and add more veggie fats to it.

• 2 tablespoons sunflower oil.
• 2 tablespoons unsalted butter.
• 1 kg ground beef, preferably 20 percent fat
• Salt and pepper
• 1 large yellow onion, coarsely chopped
• 4 garlic cloves, finely chopped or grated
• 1 tablespoon ground cumin
• 1 tablespoon store-bought or chili powder, plus more if needed
• 1 (250ml) jar of roasted tomato sauce
• 1 (500ml) can tomato sauce
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon coffee
• 1 (500ml) jar kidney beans, with their liquid
• 1/2 veggie stock cube
• 2 tablespoon piri piri sauce
• 2 tablespoon honey
• 1 1/2 teaspoons apple cider vinegar, plus more if needed
• Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional)

1. Heat the oil in a large pot or Dutch oven over medium-high. Working in batches if necessary to avoid crowding the pot, use your hands to break the beef into small chunks (about 2 inches each) and add a single layer to the pot. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.
2. Reduce heat to medium, add the butter until melted, and then add the onion and season with salt, pepper, chili, and veggie stock. Cook until softened, 3 to 4 minutes. Add the garlic, and cumin, and stir until fragrant, 1 to 2 minutes. Add the roasted tomato sauce, plus the beef and any juices in the bowl. Use a spoon or potato masher to break up the beef into small pieces. Stir in the tomato sauce, cocoa powder, coffee, and piri piri sauce. Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until the beef is tender and the sauce is flavorful, 25 to 30 minutes.
3. Add the honey, and beans, including their liquid, and cook, uncovered, stirring often, until the liquid is slightly thickened and the beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir in the apple cider vinegar. Taste and add salt until chili is rich and loudly spiced. Eat with desired toppings.

Eat with sourdough bread is my recommendation.

This must be one of those Haitian dogs I’ve heard so much about.

It really ties the room together.