I love hanging out with family.
I have found that when family lives close, I always say: "Oh, I will have plenty of time to see them!" and thus postpone going for a visit. And before you know it, they're gone.
My baby brother lived in Utah for a year and is now gone serving a mission in Panama.
While I am happy he is there, I really miss him.
When my grandpa died, I was filled with remorse for not going to see him more.
I was devastated knowing that my husband would never know him for the fun, outgoing, jolly grandpa that he was. And that kills me inside.
I don't like living with regrets, especially when I could have done something to change the future.
I think this quote by Georgia O'Keefe is perfect for what I am trying to express...
"Nobody sees a flower--really--it is so small it takes time--we haven't time--and to see takes time, like to have a friend takes time."
And this quote by Dieter F. Uchtdorf always makes me think twice about how I am living my life...
"I pray that we will not wait until we are ready to die before we truly learn to live."
--Dieter F. Uchtdorf
Basically, I miss my family.
A while back, Devin and I had dinner with two of my brothers: Isaac and Seth. We ate white chicken chili, cornbread, and apple crisp (see the first picture). It was a fun night. I miss my brothers. Every once in a while, it's okay to reminisce on the past. I believe that it's healthy to remember the good times.
White Chicken Chili
gluten-free, can be dairy-free
4 boneless, skinless chicken breasts (about 1/2 lb.)
1/4 cup yellow cornmeal (gluten-free)
1/4 cup milk (dairy-free if preferred)
1 1/2 Tablespoons unsalted butter (oil or margarine works as well)
2 green bell peppers, chopped
1 large yellow onion, chopped
1 jalapeno, minced
1 (4 oz) can diced green chiles
2 (14-oz) cans white beans, drained and rinsed
4 cups low-sodium chicken or vegetable broth
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt to taste
- Bring a large pot of water to boil. Add the chicken breasts and cook for 15-20 minutes or until cooked through and no pink remains. Drain water; allow chicken to cool. When cool, shred with two forks and set aside.
- Combine the cornmeal and milk in a small bowl and set aside.
- Melt the butter (or oil/margarine) in a large pot over medium high heat. Add the bell peppers, onions, and jalapenos and sauté until soft, about 6-8 minutes.
- Add the green chiles, beans, broth, spices and salt, and shredded chicken to the pot. Stir to combine and bring to a low boil. Cover and simmer for 20-30 minutes.
- Add the cornmeal and milk mixture. Simmer for another 10 minutes, stirring occasionally to prevent burning on the bottom of the pan. Remove from heat and let stand for 10 minutes to thicken.
Thank you Nicole for this recipe!
gluten-free, refined-sugar free, can be dairy-free
1 cup rice flour (1/2 cup white rice flour, 1/2 cup brown rice flour)
3/4 cup stone-ground cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup honey, melted
1/2 to 3/4 cup milk (almond milk works great)
1/4 cup melted butter (or margarine)
1/2 teaspoon xanthan gum
- Grease an 8x8 baking dish (glass or metal). Preheat the oven to 400 degrees F.
- In a large bowl, mix the dry ingredients together.
- In a small bowl, combine the wet ingredients (eggs, honey, milk, and melted butter). Add this to the dry ingredients. Stir until moistened and no longer lumpy. Add in the xanthan gum.
- Bake for 15-20 minutes. It will be done when a wooden toothpick comes out clean.
- Serve warm with cinnamon vanilla honey butter (recipe below).
Cinnamon Vanilla Honey Butter
1 stick butter (1/2 cup), softened
1/4 cup honey, melted
1 teaspoon vanilla
2-3 dashes of ground cinnamon
- In a small bowl, stir together butter and honey. Mix well, until there are no longer clumps. Add in vanilla and cinnamon.
- Place the bowl in the freezer and allow honey butter to harden (about 1 hour). Scoop honey butter into food processor and whip on high.
- Place whipped honey butter back into small bowl and serve with warm cornbread. Store in fridge.
gluten-free, can be dairy free
5 apples, peeled/cored/sliced (Macintosh, Jonagold, or Granny Smith work well)
2 teaspoons lemon juice
1/2 cup brown sugar
1 teaspoon ground cinnamon
a dash of nutmeg (optional)
3/4 cup rolled oats (gluten-free)
1/4 cup butter, softened
1 teaspoon vanilla
- Grease a 9x13 baking dish. Preheat oven to 375 degrees F.
- In a mixing bowl, combine apples and lemon juice. Toss together.
- Pour sliced apples into baking dish.
- In a bowl, stir together brown sugar, cinnamon, nutmeg and oatmeal in a bowl. Cut in the butter. Sprinkle this mixture over the apples.
- Place in oven and bake for 25-35 minutes, until topping looks crunchy and golden brown, and apples are tender. (Keep an eye on it!)
- Serve with homemade whipped cream or vanilla ice cream.