The basic story behind the challenge is that you take a photo a day for the 25 days of Christmas that tell the story of how your family celebrates the holidays. I know that I will NEVER be able to limit it to only 25 pics, but I think I'll have one main pic for each day of the week, with a story to go with it, and perhaps a collage of the rest of the pics to illustrate all of the other stuff.
Some of my ideas for pics that I plan to take are: the weather outside (which I did for today and will explain in a moment), our tree, our lights, the stockings hanging from the fireplace, baking cookies (which will begin shortly), the manger under the tree, our favorite Christmas stories, our Christmas Eve and Christmas Day traditions and so much more!!!
My first photo was taken this morning as I walked the kids to the bus stop. I thought it was an interesting way to document the first day of December because it shows leaves on the ground, which signify the end of fall, and a dusting of snow, which of course, is indicative of winter!!! However, the pic is so dull and gray, and boring. So...I may have to have this pic surrounded by colorful embellishments or as part of a collage. What do you think?
It's been awhile since I posted any recipes, but this one was so delcious last night that I just have to share. It's a slow cooker recipe, so get out those ol
crockpots, you won't want to miss this...
1 cup dried pinto beans
1 can pinto beans
1 small can chiles (mild or medium, depending upon what you like. If you choose mild, it won't be spicy at all - just flavorful)
2 tbsp flour
1 1/2 lbs boneless, skinless chicken thighs or breasts
salt and pepper
1 medium red onion, chopped
1 red pepper, chopped
1 jar of your favorite salsa
1/2 cup chopped fresh cilantro
1.Combine in your slow-cooker the following: beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper, arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
2. Cover and cook on low for 8 hours. Do not open lid or stir.
3. Remove chicken, shred and return to stew. Serve topped with sour cream and cilantro. (I also added some elbow macaroni noodles to give it a chili-feel). Enjoy!