Last week I spent a period of four to five hours at the DMV in Old Saybrook. I had finally decided to sell my beautiful, charming, adorable 2005 VW convertible. I didn’t really need two cars (the Forester was my husband’s car) and, truly, I couldn’t afford them both. I mentioned this to friends at dinner at the Gordons’ house. Two weeks later we had dinner at Campania with the same couples. At the end of that dinner, Theresa handed me a check for $500. I had no idea why. “I’m buying the VW,” she laughed.

Classic Black Bean Chili

Then the fun began. Because I had lost the title and because my daughter is the actual owner, at DMV’s suggestion I began to express mail forms for Darcy in Phoenix. It turned out that everyone was doing everything they could to make this happen quickly: the Postmistress in Old Lyme twice called me to let me know each of the express mail packages had arrived. The people were extremely kind at the DMV, especially Rachel, a supervisor who explained all the information for me and, I hope, has become a friend with whom I will soon have lunch. Plus, the DMV is airconditioned, I had my Kindle and was reading Curtis Sittenfeld’s new book.

I really do not like this very hot weather and I loathe humidity, so I was glad for air conditioning. I take rides in my car. I went to the movie by myself (“The Internship,” which was very silly, but it took place at Google. I love Google.). Yesterday we had boules at the Pepins’ house and it was hot and humid and the mosquitoes found me. When I got home, I put the air conditioner on in my bedroom and fell asleep within minutes. I woke up at 3 with a sore throat and a very dry mouth. I turned the unit to “fan only” and fell back to sleep ‘til 7:30.

What will I cook tonight, and every night until this heat subsides? Salads, maybe rice biryani which I can make on my rice cooker. BLTs (on Saturday, when it was a bit cool outside, I cooked three pounds of bacon, put it in a big plastic bag in the “meat” crisper, where it will last for at least two months). I will make two or three different salad dressings in the blender, which will last through July and most of August. And I will make black bean chili in my slow cooker (which is really a Rival Crock Pot, so I can call it a Crock Pot).

Black Bean “Chili”

Created by Christopher Prosperi, chef/owner, Metro Bis, Simsbury

1 bag of dried black beans

 1 28-ounce can of tomatoes with juice

 1 pound andouille or hot or sweet sausage, cut into 1-inch chunks

 1 pound (or so) boneless, skinless chicken thighs, cut into chunks

 2 tablespoons chili powder

1 tablespoon cumin

 2 tablespoons molasses

 1 medium onion, diced

 3 to 4 cups low-sodium chicken stock

In a large slow cooker, pour ingredients, in order. Cover slow cooker and turn to “low.” Cook for around 7 to 8 hours. Remove lid, stir everything around, place lid back on and cook for another one or two hours. (If “chili” needs more liquid, add some more stock.) Half an hour before dinner, make rice (I would use jasmine or basmati, but plain rice is fine, too). To plate: Put rice on warmed plate, scoop “chili” on rice, making sure you get some of everything in the slow cooker and serve. (If you’d like to top the “chili” with grated cheddar or Monterey Jack cheese and/or sliced scallions, this might be nice.