The old reading tree at Weaver:

I finally got a chance to visit a bunch of my Triangle people and places last weekend, and didn’t quite realize how relieved I would be to find everything where I left it. New produce section at Weaver, PTA Thrift Store finished, but the folks in the bookstores still knew me to say hi.

Some places don’t take long to feel like they’ve moved on without you. But the Triangle is still home, and still feels like it.

Garlic-headed buffalo chili

I’ve made this for years but never gotten around to measuring or writing down the ingredients. UNTIL NOW. Here’s what I used last time – it came out pretty well and made enough for two.

  • 1lb ground buffalo
  • 2 strips thick-cut bacon
  • 2 heads of garlic
  • 1/4 large sweet onion
  • 14.5 oz crushed tomato
  • ?? tomato paste (lost track)
  • 7 oz black beans
  • 2 teaspoons chili garlic sauce
  • Salt, pepper, paprika, chili powder, cayenne pepper to taste

I roasted the garlic (like this) and cooked both buffalo and bacon for a minute or two on stovetop. Put it all in the pot, mixed with diced onions and tomatoes and beans and a little tomato paste, let it simmer on low for an hour and a half or so. Then added seasoning and a little more tomato paste, let it go for another hourish. Usually I let it sit for longer; in the past, it’s come out best when I’ve used a crockpot.

This isn’t quite a final draft, and I’ll probably come back and fiddle with it when I make the chili again. But in the meantime: buffalo and bacon and weapons-grade concentrations of garlic.


Hope you have a happy one.


From Mike Doughty’s new album of reworked Soul Coughing songs, also (sort of) called Circles.


Earlier this year at the Smithsonian’s Udvar-Hazy Air and Space Museum.