Drinking from a fire hose

I sit here trying to come up with the right words to describe the past month and I think this picture says it all!

Life needs to be downsized!  More updates coming.

We recently had a stake boundary change and then more recently a ward boundary change.  The 2nd week in the ward...they had a chili cook off/cake auction fundraiser for the scouts.  Ralph signed us up.  I thought he was crazy, but his skills won out again---we won the cook off!!!  I don't remember where I found the recipe - but we have had it in our files for several years.  I don't have a picture, but trust me it is YUMMO!

Anyway  there have been requests for the recipe - here it is..

Creamy White Chicken Chili

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)
***We like the texture to be a little thicker so we mix 2T of corn meal with 1/2 cup of the broth -before the cream(s) are added.  Once the corn meal is blended then we add it back to the pot and bring it to a boil.

DIRECTIONS:
In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. Serve with your favorite cornbread, bread sticks or tortilla chips