The weather was a tad colder yesterday and I was craving something warm to eat. Not wanting to spend a lot of time in the kitchen I decided to make a batch of White Chili. I’ve long since lost the original recipe but have committed the basics to memory. It took me five minutes to put this together and after ten minutes on the stove it was ready to eat.
White Chili
1 Onion
Olive Oil
1 can of Great Northern Beans
1 can of Garbonzo Beans
1 can of White Corn
1 or 2 cups of Rotisserie or Roasted Chicken
Cumin
Salt
Water
Finely chop onion and put in a hot pot with about a tablespoon of olive oil. When the onion has softened, add salt and cumin to taste. I must have added a couple of tablespoons of cumin because I love the smoky flavor. Then add the Great Northern beans, Garbanzo beans, and white corn. Be sure not to drain the beans or corn but to add all the liquid in the can to the pot. The extra starch will help thicken the chili. Add about a can full of water to the mix and then let simmer for about ten minutes. Shred the rotisserie or roasted chicken and add to the pot. When the chicken is warmed through it’s ready to eat!
Just returned from a great trip to Atlanta, Georgia where I attended the Georgia Romance Writers 29th Annual Moonlight and Magnolias conference. I had the chance to present “Unraveling Romantic Suspense”, sign with some great gals and meet some very welcoming and charming folks. If you’re looking for conferences next year, definitely consider this event.
I usually pack more giveaways than clothes when I attend conferences!
Met up with my Aunt Peggy, who lives in Atlanta, for dinner! It's been far too long since we last visited.
While walking the lovely streets of Decatur I spotted fellow Virginian Thomas Jefferson.
Signed next to fellow author Kate Brady. Great signing with you Kate!
A few of the great GRW gals I met at the conference!
Big thanks to volunteers who made the conference happen!
For anyone who writes mystery or suspense, you must consider attending the Writers Police Academy held near Greensboro, N.C. Recruits not only got to see a mock hostage situation but were able to hear experts discuss topics such as cold cases, cyber crimes, arson investigation, DNA testing and uncover work.
Hard to believe summer is winding down. The neighborhood kids are getting ready for school, the days are getting shorter and I’m already gearing up to tailgate at a few fall football games. Most of my summer was spent at the computer but I did manage to get away a few times. Thought I’d share some pics of my summer adventures.
Summer kicked off at Lori Foster's Readers and Author Get Together. Had a great time!
RWA in NYC was my next stop! Always great to see old pals and visit the big city.
4th of July was all about cooking out and firecrackers by the lake. These are the days I dream about in January.
Summer also means my birthday! Here I am with my friends from the YMCA!
Took a couple of Vegan cooking classes. My favorite dish of all was guacamole.
Managed to grab a few days at Nags Head beach in North Carolina. Love the beach!
I bought all the fixings for s’mores expecting we’d make them over an open fire at the July 4th picnic. But with temperatures rising well into the 90s, no one felt like loading logs in the fire pit. Not wanting to waste all my supplies, I ended up making these cookies. Turned out they were a bigger hit than the s’mores were last year.
S’more Cookies
1 bag of marshmallows
6 chocolate bars
½ box of graham crackers
1 stick of butter, melted
Grind the graham crackers in a food processor and then add the butter. Press the crumble mixture into the bottom of a greased pan. Bake the crust for about 10 minutes in a 350-degree oven. Melt the chocolate in a double boiler and then spread over the baked and cooled crust. Sprinkle marshmallows over the top and place under the broiler for a minute. Keep a close eye on the marshmallows because they do burn quickly. Let the cookies cool and then them place in the refrigerator for a hour. Slice and serve!
