myfiftyplusjourney

I’m not sure which animal this print is from, and I’ve had this duster (long Open sweater, not sweater material) for about 4 or 5 years. I love how you can pretty much always wear a black top and black bottoms and make it pop with a jacket, a sweater or some type of accessory. Longer sea eaters and animal print are both so trendy right now you can pretty much find These anywhere! I have about 5 pair of black slacks; skinny ankle, skinny leg, ankle, wider leg, depending on the top I choose determines which pant and then I grab shoes that go with the style of the leg of the pant. Wide cut can pull off bigger shoes, think Dansko or chunky heels. Skinny leg needs smaller shoes like ballet flats or pumps or Ked type tennis shoe.

These pants are actually have a “jogger” bottom, wide cuff at the bottom. They are from a company called Cabi, who does in home parties. I absolutely love the quality of Cabi, they come out with new styles about four times a year, so don’t dawdle if you find something you love, because they don’t stick around for long.

Look who had to get in the picture!

I have a million long sleeve and short sleeve black tops. This one is not my favorite, it cuts up in the front, which is a cut I do not care for, as that is where I carry my extra weight, but it’s not that noticeable, and I like the ruffle on the bottoms so I continue to wear it, this one if some LOGO, a brand they carry on QVC!

My short necklace is from JBloom, my friend Johnna’s company and the longer on is a Brighton.

Cooking for 2 is not as much fun as cookingvfor a crowd, so I’ve been just piecemealing dinners or going out to eat. I knew we were going to get some weather this weekend, so I stopped at the grocery store and stocked up on some things to make and cook over the weekend for the week. One of these was “white bean chicken chili”. One of my absolute faves. It’s not one of Katie’s faves it she’s not here, so I don’t have to feel bad for making it. This is a me of those recipes that tastes better in the crock pot, so I threw everything in and let it cook all afternoon yesterday.

I went to bed before Mark, he was watching football, so I unplugged the crockpot and asked him to please take it out to the garage (where it’s as cold or colder than a refrigerator) over night, it was too hot to put in containers right now.

Well guess what? He must’ve forgot because here it’s sits on the counter 8 hours later. And apparently, chili that’s sits out all night can contain “bacteria at levels that can make you seriously ill”. UGH!!! Very disappointing.

Here’s the recipe though if you would like to try to make this without it spoiling.

White Bean Chicken Chili

All measurements approximate, you

can alter to your taste

1 lb raw chicken breast

3 cans white beans, drained

1 can cream corn

1 packet taco seasoning

1 can green chili’s

2 cups chicken broth

Throw all in the crockpot and

cook on high for about 6 hours or

low 8-10 hours

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