Something to consider

You are unique. You are today, at this moment, the sum of all things that have transpired in your life. As a result there is no one exactly like you, nor has there ever been anyone like you and likewise never will be. Think for a moment, you are special, unique in the universe and you’ve been given talents that no one else shares. It is up to each of us to use these talents to the best of our ability and never let them go to waste.

Although not in his exact words, these are some of the thoughts and wisdom I gathered from a talk given the other night by our Pastor Emeritus of Saint Dominic Church, Father Henry Frascadore. Obviously this is quite a deviation from my usual blog prose, but for some reason these thoughts made an impression on me and I felt that I needed to pass them on.

Enough serious stuff, here’s the recipe of the week. Can’t vouch for this one, because I haven’t made it yet. But it looks interesting and sounds perfect for one of these cold weekends. If you happen to make it before me, let me know the results.

White Chili Recipe

1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)

1. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
2. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour.
3. Check seasoning; add jalapeno or serrano to level of desired hotness. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. Serves 8 to 10