it started with one tiny flake.
a few more, here and there, sprinkling from the sky.
slowly, so slowly, fluttering from the clouds.
we kept peeking out the windows, fingers crossed for more.
the clouds opened! they spilled over, painting our world white.
and it just kept falling
I headed to the mountain on Friday to decompress after the week's papers! and tests! and lectures! and late nights! (my brain hurt.) The fresh air and fluffy snow was exactly what I needed.
I shared a lift with two guys who where visiting from Australia. They praised our mountains and snow and reminded me (in their thick Australian accents) how lucky I was to call this place home--"so spoiled you are here!" I remind myself of this every single day......we ARE so lucky. We never ever thought we'd call Utah home, but I'm so happy for the trails and mountains that make this place perfect for us.
We headed up with the whole crew on Saturday and braved the blizzard for the best ski day we've had all year. I think every single prayer for snow was answered, in just a few hours on this very mountain.
After our cold day we snuggled on the couch in jammies and cheered on Team USA in the Olympics.
(the fun had to come to an end for a lonnnnng night of math....best way to end the day.....right?)
It was perfect soup weather, and this is THE best soup to make when you are feeling exceptionally lazy and really don't want to cook. It only takes a few minutes of prep work--and it's always a family favorite around here.
Chicken Chile Verde Soup
-1 onion, diced
-3/4 cup roasted green chilies, diced (our awesome friends grew pounds and pounds and pounds of green chilies last year. Ali and I spent an evening late summer roasting and dicing. I pulled these from my freezer and they made me miss summer just a little bit...)
-4 cloves garlic, minced
-2 chicken breasts
-4 cups prepared black beans
-4 cups chicken stock
-1 tsp cumin
-1 tsp ground coriander
-1/2 tsp dried oregano
-1/4 tsp nutmeg
-pinch of red pepper flakes
-salt and pepper
-juice of one lime
In a large pot, saute onions, chilies, and a pinch of salt in olive oil for 5-6 minutes until tender. Add in red pepper flakes and garlic, and cook for a few more minutes. Remove pot from heat, and add onions, chilies, and garlic into a blender with 1 cup of chicken stock. Blend until smooth.
Pour into pot and return to heat. Add in chicken breasts, remaining broth, beans, and spices. Bring to a boil, and then reduce heat to low. Cover and simmer until chicken is done. (I like to simmer on low for a few hours--the flavors have time to mingle and the chicken will easily fall apart. Salt and pepper to taste and stir in the lime juice.
Top with all your favorites--avocado, sour cream, tortilla chips, cilantro, pepper jack cheese and an extra squeeze of lime.
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