Here’s another charming little gift I received, these fabulous wine glass charms. The little teacup has "tea" inside and the beads match the sock yarn I wound up yesterday in anticipation of finishing the Jelly Bean socks today. The Spring Fever socks are coming along nicely as well, the second sock is knitted as far as the middle of the gusset decreases.

I’ve currently got the Whole Grains cookbook from the library and have been cooking recipes based on it all this week. Last night’s dinner was a keeper, even Daniel at it without complaint. I think it would be lovely as a vegetarian dish as well with black beans instead of meat.

Chicken Posole

2 tablespoons canola oil
1 large sweet onion, diced
2 cloves garlic, minced
2 cups diced cooked chicken
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalapeno, seeded and minced
1 cup chopped plum tomatoes
1 can posole (hominy), drained
2 tablespoons dried oregano
2 tablespoons ground cumin
salt and pepper to taste
4 cups low sodium chicken broth

In a large Dutch oven, saute the onions over medium heat until translucent and softened. Add garlic and cook 30 seconds longer or until fragrant. Stir in remaining ingredients and simmer ten minutes. Serve with a squeeze of lime juice, chopped fresh cilantro, and diced avocado.