I've spent the last several days up in Gig Harbor, WA with my husband's family. The occasion is a sad one; my father-in-law passed away a couple of weeks ago. So many people came to Gig Harbor for his memorial service and we have had a brilliant time together sharing memories and making new ones.

We have done a lot of eating and I'd like to share the recipes that I especially liked, both cooked by one of my favorite people, Sharron M. This food did, indeed, feed my soul while my heart was breaking.

Chili Blanco
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4 cups cooked and shredded chicken
6 cups broth
2 cans white beans, drained
2 onions, chopped
7 oz green chilis, diced
2 cups Monterey Jack cheese
1 cup sour cream
Garlic to taste
2-3 t cumin
1 t cayenne pepper
2 t oregano

In a large pot, add chicken, beans and broth. In sauté pan, sauté onions and garlic until translucent, then add to pot and add chilis and spices. Heat ans simmer for about 30 minutes, then add cheese and sour cream and continue to simmer on low heat.

Garnish with more cheese, a dollop (isn't that a great word) of sour cream and green onions.

Spicy 3 Cheese Cornbread Egg Bake
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1 8x8 pan of cornbread
1 small loaf of homemade bakery white bread, crusts removed
1 (4-7 oz) can mild green chili peppers
1 1/2 cups grated Cheddar cheese
1 (8 oz) package of cream cheese
1 ripe tomato
1 1/2 cups grated Monterey Jack and Cheddar cheese mix
7 - 9 eggs
1 1/2 cups 2% milk
1 1/2 cups half and half
1 1/2 teaspoons dry mustard
Cooking spray

Bake the cornbread in an 8x8 pan. Set aside to cool.

Spray a 9 x 13 inch pan with cooking spray or wipe with butter. Cut the white bread without the crust into crouton size cubes and place them in the 9 x 13 inch pan. Drain green chili peppers and spread over the bread. Sprinkle 1 1/2 cups cheddar cheese over green chili peppers. Cut the cream cheese into cubes and place over the cheddar cheese. Cut cooled cornbread into chunks and sprinkle over cheese. Dice the tomato and sprinkle over the cornbread. Spread the 1 1/2 cups of mixed cheese over the bread. Beat the eggs with milk, half & half, and dry mustard. Pour over the egg mixture over the entire pan as evenly as possible. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees F. Bake, covered with tinfoil, for 35 minutes. Uncover and bake another 20 minutes. After you take the egg bake from the ove, let it rest 10 - 15 minutes before serving.

Although it is the 4th day of January, it feels to me like the year really begins tomorrow. I've been on vacation since Christmas Eve and tomorrow I go back to work. The holidays are officially over, however the Christmas decorations still need to be put in the attic. They currently sit in storage bins in the living room, waiting for someone to shimmy up into the attic and put them to rest for another year.

Meanwhile, there is homemade chili cooking on the stove, cornbread in the oven and the hot tub is being re-filled in the hopes that tomorrow we can relax with hot, bubbly water all around us. Payton doesn't start school until Tuesday for some reason and Darren goes back tomorrow however, he is doing a photography class for the next 4 weeks so it isn't real classwork.

Dan is planning a mini-high school reunion type of thing at Britannia Arms in Cupertino on Feb 7th. Just a few folks who connected on Facebook and are just doing a locals thing. He's never been to any of his class reunions, so this could be fun!

As I look forward into 2009 there is a bunch going on. In the next month we will have 3 house guests. First, Dan's Mom is coming in from Hawaii for his birthday, then his sister from Washington will come down for the weekend and shortly thereafter, my Mom will come down for a couple of days from Grass Valley.

In March, Dan and I will both make trips to Scottsdale AZ, although not at the same time. I will be going on business and Dan for his annual trip to spring training with the guys. In May, Dan and I hope to take a trip to Vegas to see Dave Matthews at the MGM grand with some friends. We'll find out if we got tickets in a couple of weeks. Then, at the very end of May, Payton will be graduating from high school and then in June he'll go on a trip to Hawaii with 35 other recent grads for 8 days and nights on Waikiki Beach. Life's a bitch.

We are trying to plan a family trip to Hawaii also, but are hoping to piggy back it on to Payton's trip so that we don't have to pay for 2 flights for Payton. There will also be a few trips to Washington, at least for Dan to spend time with his Dad and the rest of the family.

So there is the first 1/2 of the year. Oh, and then there is work.

I won't apologize for being so absent. I just was. That's all.

I will be re-naming my blog soon. It's time.

Back to meal planning and blogging about life in general.

I will post more later tonight. Updates on how my new relationship with my Dad is going, about my father-in-law's cancer, about Payton getting ready to graduate and what he'll do next, about Darren doing so much better with school and his love of music.

Lots going on. Can't wait to catch up!

It is coming up on the time of year when our family makes a wonderful dish called Swiss Corn Bake. This is a side dish...comfort food at its finest. We typically have it as part of our Thanksgiving feast, but it also goes great with a ham, meatloaf or roasted chicken. I have never made this for friends without being asked for the recipe. So before anyone asks...here it is!

Combine drained corn, milk, 3/4 cup cheese, eggs, onion and dash of pepper. Turn in 10 x 6 x 2 inch baking dish or 1 quart casserole. Toss bread crumbs, melted butter and remaining cheese. Sprinkle over corn mixture. Bake 25-30 minutes in 350 degree oven.