zirconium

When I make a chili, I always put about a quart away in the freezer in half-cup portions. Weeks or months later, long after the chili has first been served, I will get a hot dog bun, a Hebrew National wiener, prick it with a fork, broil it for a few minutes, and split it. Then I heat up the chili, put one half of the split hot dog on the bottom piece of bun, and put one heaping tablespoon of chili on the hot dog. I put away the other half for later. Next, I scatter a teaspoon of diced raw onion onto that concoction, then open an ice-cold beer and pour half of it into an ice-cold mug.

At that moment I will not only not answer the telephone, I will not respond, even if my name is called by someone who knows me well.

- Great Food, All Day Long: Cook Splendidly, Eat Smart (Random House, 2010)