Thursday, October 30, 2014



A bad cold that just won't quit. I can only really breathe if I sit cross-legged on the floor, a boon to the Bradley Method but horrible when your feet fall asleep 10 minutes in. Side note, I was googling the term "tailor sitting" and found this hilarious piece of clip art. I feel you, sister. Although that is more of a butterfly...
Anyway, at this point, every time I sneeze and don't immediately pee my pants I feel a certain sense of victory.

Every one of my meals yesterday was different forms of pasta. I am so sorry, little baby.


We rallied and pulled together some pretty sweet Halloween costumes!

And- Jared won the church chili cook-off!

Not to brag, but that crockpot was scraped clean, y'all! We originally started with my dear Pioneer Woman's recipe, and have perfected it to Alexander taste. We usually always double this recipe because the soup just gets better the day after, and freezes/thaws like a dream, but the below would easily feed 6 people. We will definitely be stock piling this before Baby Alexander's arrival. I highly recommend serving with tortilla chips, cheese, and sour cream. Avocado and lime if you fancy.

Jared's Blue Ribbon Chicken Chili

1 whole rotisserie chicken
olive oil
3 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
1 cup diced onion
3 minced garlic cloves
2 cans Rotel
32 oz chicken broth
3 tblspoons tomato paste
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
3 tblspoons corn meal + 1/4 cup warm water

Mix together your spices. Shred your chicken and mix in about 1/2 your spices, set aside. 

Heat oil and sauté onion, garlic and the rest of your spices until onions are translucent. Add chicken, scrape the bottom of the pan and stir to combine.

Add chicken broth, rotel, tomato paste, and beans. Stir to combine. 
In a separate dish, mix corn meal and warm water together until dissolved- no clumps! Mix this slurry into the pot until all is combined.  Bring pot to a boil, then drop to a simmer for 45 minutes uncovered. Dip it low, then bring it up slow, pop pop pop that thang....sorry I digress. 

Add corn, taste for seasoning. 

At this point you are good to eat it! However, if you can rest this stuff in the pot on the lowest setting for awhile and let all the flavors marry, that would be great too!

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