Some things in life just make you close your eyes with a sigh and say, "This is freaking amazing." Foot massages, for example. Or a comfortable sweater with leggings. Creamy goat cheese spread on a crostini. Or, in this case, hearty white chicken chili on a drizzly November evening when you want to literally eat comfort.
November has arrived. October flew by in a whirlwind of foliage, pumpkin spice, and chocolate eaten sneakily under my desk so as not to tip off the kids. And now is the month for gray skies, thankful hearts, and preparation for one of the most wonderful reasons to eat thinly disguised sticks of butter with your family and friends - Thanksgiving.
Today, I share with you a beloved recipe that was handed down to me by my mother-in-law, Anne, after Ethan and I had been dating for a couple of years. This recipe is a friend's of hers - Kathy Swanson - and the zesty carrots made an appearance at nearly every important family meal - Thanksgiving, Christmas, Easter. After eating them a couple of times and savoring each bite, I realized that it would be unfair, selfish, not to bring these carrots to my own family dinners, and so asked Anne for the recipe. It has now become a staple at all major holidays for my side of the family, as well, and these carrots are my go-to when we are asked to bring a side dish anywhere because they are absolutely sure to please.