I felt a bit like I was playing leapfrog today – I hopped from one place to the next all day right through midnight!
First stop was the bakery, where I worked for a few hours. I do a lot of behind-the-scenes business work (more from home than there) and that can get boring. What I love to do is greet customers! Working behind the counter is my favorite.
The new Turtle bars are incredible, as are the Ginger Cookies, Eggnog Scuffins and Biscotti!
And these turkeys!
LOOK WHAT KRISSY BROUGHT ME!!!!! And Nathan gave me this awesome mug!! Love.
Afternoon granola snackage:
We received a special visit from Brittany and Isaac, who were in Cville on a fun day trip. These two are lots of fun and I wish we’d had a whole day to play!
I walked home from the bakery and then drove back to pick up a box of sweets after closing that we took to the UVA Glee Club concert tonight for the group to share.
Karen and her friend Catriona came over for dinner beforehand!
Catriona brought a selection of delicious homemade pumpkin seeds! We snacked on those and some Jefferson Vineyards Pinot Gris during cocktail hour
Miss Hillary, my UVA music buddy, also joined us for the evening!
Dinner was a group effort.
Karen made her famous Chicken Chili [recipe pending]. Topped with yogurt, paprika and cheese.
I made a salad – greens, tomato, cucumber, pepper with cherries and maple nuts
Matt made the bread
And Hillary brought a selection of the Christmas cookies she baked this week – Pumpkin Bars, Oreo Truffles, Sea Salt Cookies and Saltine Toffee…the best Christmas cookies a girl could ask for!
We were lucky to get to walk to the concert that wasn’t too far away on this cold winter night. The Glee Club was beautiful – I enjoyed the sing-alongs!
And when the concert was over, we went on to our final event of the evening – a Christmas Sweater party
Two nights in a row up past midnight and I’m totally beat. I’m going to try my hardest to sleep past 9am tomorrow – wish me luck!
White Chicken Chili Soup
Yield 6 Bowls
This is Karen’s recipe for chicken chili that she’s been making for years. It’s more of a brothy soup than a chili, but the corn, peppers and topping recommendations make it a chili in our book 🙂 Serve the following toppings: plain greek yogurt, salsa, chopped green onions, cheddar or jack cheese, chips
- 1 pound skinless, boneless chicken breasts
- 2.5 cups water
- 3 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 jalapeno (optional)
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 4 oz can chopped green chilis
- 2 15 oz cans Great Northern Beans, drained
- 1 9 oz package frozen white corn
- 1 tbsp cumin
- Simmer 1 pound skinless, boneless chicken breasts in 2.5 cups water. When done chop and reserve broth.
- Chop 3 cloves garlic and peppers
- Saute vegetables in one tablespoon olive oil for approximately 5 minutes.
- Add broth, fresh lime juice, corn, green chilis, Great Northern Beans (drained), chopped chicken, jalapeno, and cumin.
- Simmer one hour.