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I do not have girl hands, let's just say that. I cringe at the thought of getting my nails done because I'd never want to attract attention to my scared hands. They're mostly from burns - you know, the usual - hitting my hand on the top of the oven, catching a hot pan with my bare arm or hand. Stupid, stupid things.

But seriously, I get so mad at pot holders because I have little hands and they are so huge and give me no movement so I use towels instead (BAD idea!).

Good luck with the hair, though. :)

I make chili in a similar way to the two already posted comments. I use usually a combination of ground meats - turkey, beef and pork. Lots of beans (kidney, black and chili beans), onions, peppers. Season with chili powder, lots of black pepper, salt and garlic.

And the secret ingredient - throw in a bottle of beer. Whatever you have in the fridge. It adds an amazing flavor. Let it come to a boil and reduce heat and simmer for 30-45 minutes. Serve with sour cream and cheese and corn chips and it will make your belly very happy.

I have one kinda like kerosena's. I was about seven and my stepmomster asked me to bring in the five gallon jug of sun tea from the backyard. Umm, Yeah Right. I picked it up then promptly dropped it on on my foot. All I remember her doing is panicing and calling my dad at work. No band-aids or towels or even a hug. Five hours later at the emergency room and six stiches later. She wanted to know if I was okay. I still have a nasty fish hook shaped scar on my baby toe.

http://www.evilchefmom.blogspot.com

This recipe won 3rd place in a contest years ago. It is very spicy, but I assume that is what we make chili for anyway.

2 pkg beefy onion soup mix
1/2 tsp garlic powder
5 lb ground beef & pork 1/2 & 1/2, brown meat, drain grease
1 C crisco
46 oz tomato juice
5 T chili powder
1/2 tsp salt
8 oz hot picante sauce
2 tsp crushed red pepper
1 T black pepper
32 oz red beans

Simmer as long as you want, but add the beans just before servomg/
This is as dictated to me by my brother-in-law, who was the 3rd place winner. Personally, I would omit the crisco, but some people think chili needs some grease. I also use more garlic (lots). Also I think V-8 juice is tastier than the tomato juice. Any kind of bean can be added, and corn is also a great way to stretch.

Find Mr. Hogg's chile mix go on line they have a web sit. Then instead of using burger, or chucks of chuck, slice the chuck very thin. Chile is ready in under an hour and like all chile is best the next day.

One winter I was flambeing a duck breast and wearing a cotton sweater. The sweater had a lot of little "hairs" sticking up. Somehow the "hairs" caught fire and the fire literally ran up my arms and around my back (my husband beat it out). I wasn't hurt and neither was the sweater (amazingly). But now I always roll up my sleeves!

When we purchased our house about a year ago it came with an electric Frigidaire range that is now about 2 years old.....I have never had an oven that holds as much steam as this one!....I have to be very careful when I open the oven door as I have had a face full of steam more than once...not fun!