Monday, March 31, 2008

Bowling Day, Spring Birds

One of those days where I seem to almost eat breakfast and lunch at the same time. Purely because it is so impossible to get parking at the bowling alley. I think we have definitely decided to change for the next season and go to Elmira (where we bowled last Thursday) although further away, it won't actually take much more time because of Expressways leading in that direction and they have a huge parking lot. Not only that, they have a bit of competition between the teams, nothing major, but enough to spark one's interest to try harder which is what the present place really lacks.

Tomorrow is April, seems unbelievable bearing in mind the weather. Although today it is raining and it hasn't been that cold for the last couple of days, but it sure doesn't seem very springlike. Once spring really starts though, it only seems to take a few days from no buds to fully leafed trees, it always surprises me every year. We have loads of American Robins about the place which is always a good sign and yesterday we had some Canadian Geese honking outside our window, when I looked out they were amongst the robins picking up all kinds of stuff from what bare grass they could find. There is more and more grass showing these days. I could swear I heard a Chickadee the other day too which is another good sign of spring, they must know something we don't as there is still a lot of snow everywhere.

This is a recipe for White Chili which I got from World Wide some years ago, I have made it a few times and think it is good - it isn't very spicy though if that is what you are looking for.

Serves: 4

Comments: Serves 4 (hungry) or 6 (mildly hungry) people. OK to freeze leftovers to serve later.

4 15 oz. cans any kind of white beans (Navy, Pinto, Great Northern, etc.), un-drained
6 teaspoons chicken bouillon granules (or 6 chicken bouillon cubes)
2 medium onions, chopped
1 Tablespoon butter
2 4 oz cans chopped green chilies (peppers) (mild)
2 teaspoons ground cumin
2 to 3 teaspoons chopped cilantro
2 bean cans of water (30 oz)
1/2 teaspoon cayenne pepper or more to taste
3 cooked chicken breasts, torn into bite sized pieces
Shredded Monterey Jack cheese

In a 4 1/2 quart (or larger) saucepan, cook onion in butter until soft, add bouillon, beans, water and chilies. Simmer till heated through (and bouillon cubes are dissolved if using cubes) - about 10 minutes, stirring occasionally. Then stir in cayenne pepper, cilantro, cumin and chicken and simmer again to let flavors mingle and everything is heated through. Serve with shredded Monterey Jack cheese on top.

Have a great day.

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