Our Weekend

We started our weekend with a delightful extended visit with our friend Lauren. We were thrilled when she decided to hold Ashley :) Our time at home was followed by a yummy dinner at Del Merei Grille. Meanwhile, the boys enjoyed an intense game of Risk! David captured me practicing my fish face :)

Saturday was mostly consumed with furniture shopping. Ashley helped us out on Friday by practicing using the tape measure...Ashley, how big are you?

Sunday, our church celebrated its first birthday as well as its independence from our planting church and the installation of our first vestry. Its an exciting time! And then more furniture shopping - any suggestions on where to find a good desk?? Our evening was topped off with yummy chili*, cornbread and conversation with our friends David & Amanda.

If you need us, just give us a call...my dad's given me a few extra minutes this month!

*Chili Recipe

2 Cans of Kidney Beans (any color)
1 Can of Black Beans
1 can of Great Northern Beans
2 Cans of Tomato Sauce (12oz)
1 cup of water (or 1.5 cans) – less if you prefer a THICK chili, more for more soupy.
1 can of corn
1 can of diced tomatoes (could use chili flavored tomatoes)
1 or 1.25 lb of ground beef
12 oz frozen peppers (about a cup – chopped)
½ onion (or more)
¼ cup of chili powder (or a chili mix packet)
Other spices to taste: black pepper, cilantro, oregano, onion powder
Optional: minced garlic, paprika, coriander, red peppers

Turn Crock Pot on high. Drain all of the cans EXCEPT the tomatoes and pour into the crock pot. Add chili powder and some of the spices – stir well!
Cook the ground beef, add peppers and onions to lightly sauté them. Add beef, peppers and onions to Crock Pot mixture. It will be thick at first, after it cooks, more liquid will be produced.
Cook for about 30 minutes on high, add spices.* Switch to low for about 2 hours.* Switch to “keep warm” for about 9-10 hours*

You can also just add spices as soon as you add beef, peppers and onions, then put it on low for a few hours, then “keep warm”.

Be careful, this makes a lot of chili – maybe 12-14 servings, the crock pot will be full, it may boil over a little bit, just watch it carefully.