Heidi and Caleb are home after spending a week on the farm. It took about 2 days for me to get over how easy it was to set the table and put children to bed with 2 less and then really start to miss them. I’d think of questions to ask them, things I wanted to show them…and then realize they weren’t there. Sniff. When they showed up yesterday, Grant took turns grabbing their necks and just leaning in. It really made their day…and mine too.

School starts on Thursday for us. Wednesday is Heather’s birthday and we have shopping plans :). And I just signed on as our school’s High School music teacher. I’m super excited and nervous all at the same time. I have to leave in 5 minutes for my first staff meeting in 11 years. But first, I want to give you this fantastic recipe that I developed last night in honor of my children’s return.

Everyone in the family loved it. Even the picky non-spinach eaters. We used mild chilies and it was decidedly not spicy. You could use spicier chilies or add more cayenne if you like. But taste it first and adjust as you go.

2 cups milk

1 tsp salt

1/4 cup flour

1/4 tsp cayenne

1 tsp cumin

1 can, 4 oz, green chilies

2 cups finely chopped spinach (I used fresh, but frozen would work too.)

Whisk flour into milk and add remaining ingredients.  Cook and stir over medium high heat until thickened.  Stir in 2 cups of cheddar jack cheese (Costco has this in 5 lb bags for a bargain.)  Cook a little longer just until cheese is melted.  Serve with tortilla chips.