If you are new to my This & That Thursday blog posts, I talk about a little bit of this and a little bit of that from the following list!
This Week: If you live in the Upstate, you are enjoying snow days like us this week!! It has been the best!
Looking Forward to: A new restaurant in Spartanburg recently opened called The Standard and we are going there tomorrow night with friends. I love trying new places!!
Currently Dreading: I’m not really dreading anything right this moment! My month long break that I had from grad school just ended so that means back to the grind… I guess you could say I’m dreading that.
Reminiscing on: I am currently reminiscing on church this past Sunday! The Mill started a new series on marriage and relationships and it has been amazing! The pastor is really bringing the word and preaching the Bible. I have been telling all of my friends about it because it’s that good! Its a 6 week long series and this Sunday will be week 3. Check it out! You can also watch online!
Watching/ Reading: I recently told y’all about Candace Cameron’s book titled “Balancing It All.” I’m currently reading her newest book titled, “Staying Stylish.” It’s a fun/ girly read!
Listening to: I’ve had this song on repeat lately!
What’s on the Menu: A snow day calls for a bowl of chili! I made Mix and Match Mama’s Chili Recipe yesterday. See the details below:
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 (15 oz) can of black beans (drained and rinsed)
1 (15 oz) can of kidney beans (drained and rinsed)
1 (15 oz) can of Ranch style beans DO NOT DRAIN
1 (6 oz) can of tomato paste
1 (15 oz) can of diced tomatoes
about one cup of chicken stock
3 tablespoons chili powder
Shredded pepper jack (cheddar) to garnish
Sour cream to garnish
In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of both salt and pepper. Remove the meat and place it in your slow cooker followed by your chopped onion, beans, tomato paste, diced tomatoes, stock and chili powder. Cover and cook on low 6 to 9 hours or on high 3 hours. When you’re ready to serve, ladle your chili into bowls and garnish with a little shredded cheddar and a dollop of sour cream.
I’m Loving: My mom bought me a new Kate Spade purse for Christmas and I’m loving it! The color is my favorite part. It’s called vellum and black! It will go with everything!! I’m also loving the shoulder strap that can be removed and turned into a hand bag.
Weekend Vibes: I feel like I don’t even know what day it is lol! I haven’t had a normal work week in forever because of the holidays and the snow. I almost forgot that tomorrow starts the weekend! Ahh okay this weekend.. we are trying a new restaurant tomorrow night and church on Sunday. I have no idea what Saturday has in store yet!
Bible Verse: Esther 4:14
Thanks for stopping by!!