california | Day-By-Day Masterpiece

Hello from California! I have moved back to my home state after finishing up my last semester of grad school, and it feels so nice to be back home in the sunshine with my family!

Last week flew by as I tried to get all my stuff packed up, my furniture sold on Craigslist, my apartment cleaned out … not to mention saying goodbye to the wonderful friends I made at Purdue! I was glad that the kindness challenge this past week was to focus on smiling at everyone you meet, because I was sad about having to say goodbye to people I love, and the extra smiles were a big boost that got me through an emotional week.

Saying goodbye to some friends at one of our favorite restaurants, an Irish pub

Saying goodbye to MFA friends Natalie and Tiffany.

My mom was so sweet and took off work the whole week to stay with me and help me get ready to move. We worked hard all day and in the evenings had a great time cooking dinner to use up the food left in my pantry, drinking wine and watching marathons of Friday Night Lights. I am a lucky daughter!

Here are some other kind acts I am grateful for that happened this past week:

my friend Terrance ~~helped carry~~ carried all by himself two heavy boxes of my stuff to ship home via UPS
my friends Shavonne and Tiffany gave me rides to the store and a professor’s goodbye party after I had sold my car and didn’t have transportation
my aunt Annie left a sweet message on my voicemail just checking in to see how I was doing
a group of students on Purdue’s campus were passing out free popcorn to boost spirits during finals week
I received a nice email from one of my students thanking me for “being a great teacher”

The Week 17 Kindness Challenge is to fight back against the litterbugs! Go on a walk at one of your favorite spots, bring along a plastic grocery bag, and pick up every piece of trash you see. Another option would be to challenge yourself to pick up at least one piece of litter every day this week. Or do both! 🙂

As always, blog about your experiences and include your links in the comments section below, or feel free to send me an email at dallaswoodburn <AT> gmail <DOT> com.

Have a wonderful week!
Dallas

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year of kindness archives:
– week 1 challenge: donate items to those in need
– week 2 challenge: leave quarters & note at laundry machine
– week 3 challenge: write & send a kind handwritten note
– week 4 challenge: give hot chocolate to someone outside in the cold
– week 5 challenge: do something kind for a neighbor
– week 6 challenge: deliver valentines to a nursing home
– week 7 challenge: donate to a food pantry
– week 8 challenge: donate toiletries to a shelter
– week 9 challenge: post a kind note in a public place
– week 10 challenge: do something kind for a child
– week 11 challenge: thank someone in a genuine & meaningful way
– week 12 challenge: deliver baked goods to a fire station
– week 13 challenge: give someone flowers
– week 14 challenge: donate books
– week 15 challenge: reach out and spend time with people
– week 16 challenge: smile at everyone you meet

Confession: my pantry is a bit of a jumbled mess.

I’ve tried organizing it multiple times, but no matter how I sort through all of the cans, jars and boxes, it always looks messy. I finally realized the problem is that I simply have too much stuff crammed in there! So many cans and boxes and mixes that it’s impossible to even know everything that I have. So when I go to the store, I inevitably buy new cans and jars of stuff that is already buried in the back of my pantry. What a waste!

So, inspired by this post by Jill at the lovely blog Reini Days, I’ve made a resolution to use up all the food in my pantry that I already have. I’m not going quite so hardcore as Jill and her family did — I am still giving myself permission to buy new food and ingredients that I don’t currently have if necessary. But I will make an effort each week when doing my meal-planning to make recipes centered around ingredients that already live in my pantry before I go out and buy new things at the store.

The other night, I got my new pantry challenge off to a great start when I made a big batch of chili! I had friends over for Labor Day dinner and I made two big pots of chili. Look at all the cans & boxes from my pantry that I used in this single night:

Count ’em! That’s eight cans and two boxes for a total of ten items that were languishing in my overstuffed pantry! Perfect way to kick off the challenge I’ve set for myself.

Since I had seven friends over, I made two big pots of chili. In one pot, I made a tomato chili recipe from my mom that I am looking forward to sharing with you in the near future. In the other pot, I made a white chicken chili that was delicious and is perfect for anyone who is sensitive to high-acid foods such as tomatoes or suffers from heartburn because this chili is tomato-free! This is the recipe I’m going to share today. I call it “California-style” because I think it’s best served with sliced avocado on top!

california-style white chicken chili

– 1 package chicken breasts or chicken breast tenderloins
– 1 green bell pepper
– 1 orange or yellow bell pepper
– 1 tsp mixed garlic
– 1 tbsp olive oil
– 1 can white beans {I used organic great northern beans}
– 1 can corn
– 1 package white chili seasoning
– 1/4 cup water
– 1 medium avocado

1. Pour the olive oil and garlic into the bottom of a large pot. Turn heat on low. Dice the bell peppers and pour into the pot. Cook for 5-10 minutes, until pepper begins to soften.

2. While pepper is cooking, cut the chicken into bite-sized pieces and set aside.

3. Drain the can of beans and corn and pour both into the pot.

4. Add the chicken, water and white chili spice packet and bring chili to a boil.

5. Turn heat down a little and simmer the chili for 20-30 minutes {or longer if you have the time … the chili gets more and more flavorful the longer you cook it. YUM!}

6. Before serving, top chili with diced avocado if desired.

My friend Xun who came over for dinner absolutely loves cornbread, so I served the chili with corn muffins, which were super easy to make. I just used a Jiffy boxed cornbread mix and poured the batter into muffin tins instead of a bread pan.

jiffy corn muffins

– 1 package jiffy cornbread mix
– 1 small can corn
– 1 egg
– 1/3 cup milk or buttermilk

1. Preheat over to 400 degrees.

2. Combine cornbread mix, egg and milk.

3. Drain can of corn and add to the batter. Mix thoroughly.

4. Pour batter into paper-lined muffin tin and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Each box of mix yields about six muffins. For our get-together, I used two boxes and doubled the ingredients.

These were fantastic! We had a bit of each kind of chili left-over, but the corn muffins were all gobbled up by the night’s end!

It was a really fun night, and chili is such a relaxing meal to cook — all you really need to do is plop all the ingredients in the pot and let it simmer until you’re ready to eat. Perfect for having people over and wanting to spend your time visiting rather than slaving away in a hot kitchen.

So, does anyone else want to join the challenge with me? I’m excited to update you on my progress as I try out new recipes to clear out my pantry!

Have a great day–
Dallas

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-Time spent: 1 hour {including cook time}
-Cost: about $10 {though I had almost all the ingredients in my pantry already, hooray!}

This post is linked up to Menu-Plan Monday at I’m an Organizing Junkie!

Day-By-Day Masterpiece

Tag Archives: california

year of kindness challenge: week 17

the pantry challenge + white chicken chili with corn muffins recipe