It's hard being a grown-up. And it's even harder growing up. Because there is very little fanfare associated with your birthday once you're out of school. So not only are you getting older, but no one cares.
When Mrs. Pirate sent us an email saying Mr. Pirate was turning another year older and feeling a little blue, there was no way we could say no to an invitation to join them on the beach to celebrate. A casual affair with friends, just hanging out and enjoying the surf and sand.
The guys headed out to play in the water while the moms splashed with the kids. It was hard to keep Thatbaby out of the water. Every time I put him down he went running into the surf. We took some breaks for him to dry off and warm up a bit, but before too long he was running down the beach again.
Thatboy took him out for his first surf lesson in water. They'd been playing on a surfboard on the bed for months now, but I think it's a little different when there are actual waves.
The kids also found a big sand pit, which they took endless joy in playing in. Little HW and Thatbaby jumped, slid, and rolled in the sand. Little Pirate was a little more cautious, preferring to stay on his
After a day at the beach, a hearty dinner is in order. Playing in the ocean, being out in the sun - it really whets the appetite. And the only thing that's better than a hearty meal is one that's ready when you get home. (Especially with an impatient toddler). This recipe initially peaked my interest because CHILI! I love chili. But this isn't really chile. Instead, it's more similar to a soup. Or a Mexican stew. It's something that I could easily see being made with pork, but this version calls for chicken. The chicken thighs pull apart in a magnificent fashion and the hominy adds just the right amount of oomph.
Slow Cooker Chicken and Hominy Chili Bowl (From One Perfect Bite)
6 chicken thighs
1 tsp salt, divide
1 tsp ground cumin, divided
1/2 tsp black pepper, divided
1/2 tsp dried oregano,divided
1 onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 green bell pepper, cored, seeded and chopped
2 cups reduced-sodium chicken broth
1 can white or yellow hominy, drained and rinsed
2 tablespoons cornmeal
1) Spray slow-cooker bowl with nonstick cooking spray. Place chicken in bottom of slow cooker and season with 1/2 teaspoon each of the salt and cumin and 1/4 teaspoon each of the black pepper and oregano.
2) Scatter onion, garlic, jalapeno and green pepper over chicken.
3) Pour broth over top. Cover and cook on low for 10 hours.
4) Stir in hominy, cornmeal and remaining 1/2 teaspoon each salt and cumin and 1/4 teaspoon each black pepper and oregano. Cook on high for 15 minutes.