Marching in Like a Lion

"A day without laughter is a day wasted." ~Charlie Chaplin

"In all of living, have much fun and laughter.  Life is to be enjoyed, not just endured." ~Gordon B. Hinckley


     The month of February has been unseasonably warm and dry. In fact my daffodils have started to bloom before they normally do.  March has snuck in with colder temperatures and cloudy weather.  I have been working on a quilt that I call Daffodilly.  I got to experiment with the Kanzashi flower maker and make some dimensional daffodils to add to this quilt.

     Our family, including the grandkids, took a little field trip to the Hill Aerospace Museum in Layton, Utah.  Everyone loved seeing all the jets and other items related to flying.  The best part for me was that it was free admission.

 

     Here's a nice recipe for a chilly March day-White Bean Chicken Chili.  It's pretty tasty, too.  This recipe comes from Our Best Bytes.

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything.

Makes about 8 cups of soup.

 

 

     I loved reading this book this past month.  It's a great murder mystery.  The main character, Molly Murphy, is full of spunk and determination.