1 word: whew. Monday’s OVER! That’s always a relief, no? I was actually super busy today, and sat in my chair for FAR too long, but it flew by. The sun was hiding and the wind was whipping all afternoon too, which didn’t leave me feeling antsy and wanting to get outside. Always a bonus.
After work I hopped over to the gym where I worked it:
So, sad story. I did the exact same workout at the hotel I stayed at last week and after I got done I was all, “Dang! That was SO easy – go me!” Then I looked down and realized that I had set the incline to NEGATIVE 1% instead of POSTIVE 1%. Aka, I was running downhill the entire time. No wonder it was so easy!!
Needless to say, today’s run was a tad bit more difficult and I semi felt like throwing up a little during those last 5 minutes. But, my inner Jillian Michaels kicked in and screamed “Anyone can do anything for 5 minutes!” and so I did…but I was glad to be done!
Luscious cornbread made it all worth it, too. Oh yeah, baby. Last night I whipped up tonight’s dinner of Chili Verde & Buttermilk Cornbread, that I just had to re-heat and eat tonight!
I’m actually really thankful that this cornbread made it through the night. Ben and I were both attacking it like heathen’s when it was warm and fresh out of the oven – it is soooo unbelievably good! Last night:
Tonight: (whoops! )
I always use Grandmother’s Buttermilk Cornbread recipe and am never disappointed. I’ve made it a bunch of different ways too – with Unsweetened Vanilla Almond Breeze instead of buttermilk, with half the butter or half the sugar, etc – and it always turns out great.
This time I used 1/2 the butter the recipe calls for and substituted unsweetened applesauce for the other half. That’s some darn good corn bread y’all!
Not to be outshone by my increasingly favorite style of chili – Chili Verde.
1 tablespoon vegetable oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 Tablespoon ground cumin
1-4.5 ounce can chopped green chilies
4 pickled jalapeno rings, minced
2 chicken breasts, cooked and shredded
1 can northern beans, drained and rinsed
2 cups chicken broth
salt & pepper
green Tabasco sauce, to taste
1 tablespoon cornmeal
1/4 cup milk
- In a large pot, saute onion in oil on medium low heat until onions are translucent. Add garlic and cumin, and stir until fragrant, ~1 minute.
- Add all ingredients from green chilies to Tabasco sauce into the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Stir cornmeal and milk together, add to pot and continue to simmer for another 10 minutes.
I really, really, REALLY love this recipe for its humble ingredients but outstanding flavor.
The tiny bit of cornmeal in there makes the chili super thick and creamy, and the green Tabasco sauce and jalapenos give it such a unique taste. Don’t forget to use the leftovers to make Green Chili Cheeseburgers or Chili Nachos! MMM!!!
In other news, check out the adorable, mini pumpkin I picked up at the store this weekend.
Isn’t it pretty? Imperfections and all. It’s what makes it unique!
Just had to share cause Fall & pumpkins make me happy.
What are some of your “unique imperfections”? Things that make you, YOU? Do you embrace them?
I was born with a red birthmark on my back and on the back of one of my legs. I used to be SO embarrassed, and hated wearing bikinis & shorts, etc. Now I rock it. Can’t change it, so embrace it!