Chatham, Ontario

My only substantial change was to the method (and I forgot the lemon). My noodles needed 10 minutes so I got the water boiling and a large pan heated. I started cooking the asparagus in a little of the oil then 2 minutes later started the pasta and added the mushrooms to the asparagus along with more oil and some of the butter. I skimped a little on the oil and butter but will try it again with the full quantity. I added the shrimp at 4 minutes to go and a touch of sriracha just because. I added a couple of small ladles (1/4 cup?) of the pasta water with about a minute to go. When the pasta was done I drained it (reserving some water just in case), added it to the pan, and mixed it in. Fabulous. I'm making a double batch on Tuesday for a meeting.

I haven't enough experience with chili in general and the vegetarian variety in particular to say that it's the best or even close. Sure does taste good though. My variations: 2 onions 1 chipotle pepper in adobo sauce instead of 2 jalapenos only one can of green chillies no black pepper (oops) some quartered button mushrooms caled910 must have some hungry folks sitting down to her table. I got 16 cups so I'd expect to be able to serve 12. I liked the heat level though No. 1 opined that it was too hot and needed more liquid. This will be added to my small but growing list of vegan dishes

Good combination. I used apples from our own tree which are really tart and still a little crunchy after cooking that long. I also added about a 1/4 tsp of ground cloves and a little bit more ground sage with the apples. Now I'm going to try to adapt the recipe to the oven so I can feed 30.