Oh my! Will spring ever come to the frozen north? We had another 15cms of snow this week and once again the garden is covered in piles about 2 metres high. Ugh!But inside Easter is approaching! The branches of lilac and dwarf sand cherry, which I am forcing in water, are beginning to show buds, the second dozen pysanky are ready to have the wax melted off later today and over the past few days I have cut out and begun to sew 7 fabric Easter “buckets” and 6 rabbit softies.
A huge amount of work this week has focused on preparations for our AGM taking place here tomorrow afternoon. All the reports have been collected, printed, collated and stapled and things like a sign-in sheet and copies of the CTM by-laws have been prepared. Today I’m making a batch of fresh mint syrup as part of the Limeade we’ll be having with our snack and I’m also baking 2 types of cupcakes that have nothing to do with the AGM but everything to do with two of my Godsons whose birthdays are imminent and who will be taking the treats back to Ottawa to share with their classes at school on their birthdays.The Huyers will also be staying to eat dinner with me after the meeting and so I’m also baking a boule to eat with our Steak and Pear Salad.
Last week’s Skype call to former Team Leader, Gillian never happened as Skype had created some new sort of account set up so we are planning to try again at the same time today. We were very frustrated last Saturday and are praying that technology will not defeat us a second time 😊This coming Monday is the monthly Day Camp Committee meeting. SO MUCH has occurred since February, we will have a ton of things to discuss! Yesterday I printed a few copies of the agenda and now I’m thinking I probably should have done the same with the Retreat Schedule. I guess I can do that on Monday morning, however I’ve been asked to do an extra “Brady” shift and will also be preparing the dinner for the meeting so the day is already looking a bit crazy.
This morning I trekked up to the Bank where I make the CTM deposits but for the rest of the day it is going to be all Bake, Blog and Sew 😊.As well as the boule and the cupcakes I’m making a big batch of Breakfast Cookies for the Training Retreat. Originally I had planned to also bake some more Onion Biscuits and whole wheat buns but there is a limit to even my baking ambitions and after the request arrived for the cupcakes that had to take precedence as my small Godsons are a big priority 😊.Well I really must get back to beating up cupcake batter but all this talk of baking does require a recipe. Hmm… what shall it be? Due to the very wintery weather this week I decided to make a batch of Slow-cooker Chicken Chilli. It is actually delicious at any time of the year so here goes!
Chicken Chilli
- 2 Tbsps. canola oil
- 1 lb. ground chicken
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 large green pepper, diced
- 1 cup celery, diced
- 1 cup mushrooms, diced
- 1 cup corn kernels, fresh or frozen
- 4 cups cooked (or one 28oz. can) kidney beans
- 1 28oz. can diced fire-roasted tomatoes
- 1 Tbsp. sugar
- 2 Tbsps. chilli powder
- ½ tsp. chilli flakes
- 1 tsp. seasoned salt
- 1 Tbsp. Worcestershire sauce
Heat a slow-cooker on high.Brown the chicken for 10 minutes in a large sauté pan. Add the oil, garlic, onion, celery and green pepper and continue cooking for 5 more minutes or until the onion is softened. Transfer to a slow-cooker. Add all the remaining ingredients, except the mushrooms. Stir well and cook on high for 6 hours. Add the mushrooms, reduce the heat to Low and cooked for 1 more hour.Serve topped with grated cheese and diced avocado. Serves 4-6. Freezes well.