March 10, 2025 We’re heading toward Spring, but the month of March is always a game- player. A few days of sunshine, followed by thunder, lightning and rain, with snow, ice and ferocious winds close behind, is nothing new. For us folks who have lived in these mountains for more than a little while, we know that this last month of winter is always fickle. We’ve learned to expect the unexpected, regardless of the forecast. And recently, we’ve come to be on guard whatever the weather. Sitting at my desk on this cold, blustery morning, I can hear the wind and I can see the snow twirling around in its midst, as well as the sun trying to peep through the dark clouds. Even before I cleared away our brunch munching, I was already contemplating a pot of savory chili simmering on the stove through the afternoon. What a perfect way to fend off the outside chill. My typical ground beef and bean concoction, with added tomatoes, onions, green peppers, and a lovin’ spoonful of secret spices added in for good measure, always hits the spot. But, I also love variations. And especially chicken chili. So, I began digging through my files and have come up with a few recipes that I hope will get us over the hump. Chili, cornbread and the trimmings. Yum. Yum. And next week, we’ll be cookin’ green. Can you believe that St. Patrick’s Day is just around the corner? By Sherrie Norris

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