Starving Artist

My friends always love to tell me that I’m a closet dork, but now more recently say that I’m not so much in the closet any longer. I guess I can’t really disagree with them. ;-) So I’m obsessed with web design, could fix almost any problem with your computer, ritualistically watch cooking shows every Sunday morning, and love Hanson. Wait… backup…. Hanson?? Yes, I said it. Geek flag flying high. It’s been a love affair lasting 10+ years and I don’t intend on it ending anytime soon. I’ll spare you my pro-Hanson speech, and just say… they’re amazing. ;-)

I went to the Hanson and Hellogoodbye show last night at the House of Blues with my friend Steph. It was incredible and so much fun! Here’s a lil sampling from the show:

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Taylor singing an acoustic oldie

P.S. I’m not the one obnoxiously singing in the background!

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I had only been able to sneak a Carrot Cake Clif Bar before the show, so once I got home at midnight, I was starving. I hate eating that late at night, but it was definitely necessary so my stomach didn’t eat itself. I heated up some of the white chicken chili that I made on Sunday.

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Here’s the recipe:

Ingredients:

• 1 lb of chicken (cut up in bitesized pieces)
• 1 can garbanzo beans
• 1 can white kidney beans
• 1/2 white onion
• 1 can of corn
• 1 yellow pepper (chopped)
• 1 4 oz can of green chilis
• 1 can of reduced fat cream of chicken soup (I used Campbell’s)
• 14 oz of chicken stock
• 1 packet of chili seasoning
• 3 tbsp FF cream
• Sour cream
• Cheddar or Jack cheese

1. Layer in the slow cooker the chicken, beans, corn, peppers, and onion.
2. In a separate bowl, combine the chili seasoning, green chiles, cream, soup mix, chicken broth, and 2 tbsp of sour cream.
3. Pour the mixture over the chili.
4. Set the slow cooker to low temp, and cook for about 6 hours.
5. Serve with a dollop of sour cream, cheese, and a sprinkling of chili powder (all optional).

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Time for a Jack’s Pumpkin Spice ale while reading the much awaited November (aka Thanksgiving) issue of Real Simple. Joy!

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