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4 Jun

> So I haven’t always been a fan of summer. But then adulthood set in. Winter no longer meant pretty, snowy days and Saturdays spent skiing and suddenly became about shoveling walks, shoving snow-suited kids into carseats, and not being able to make it up my driveway because a nasty storm hit in the hour we were gone and the newly-shoveled walks are now newly-icy.

So I have to say that as a grownup, I love swimsuits hanging in the bathroom to dry. I love being able to wear flip-flops (or flipper-flops, as they’re coming to be known at our house) all the time. I love food from the grill. I love the faint smell of chlorine on everything. If we had windows that weren’t painted shut, I’d love being able to open them at night and listen to the crickets. So yeah. I love summer.


>Happy Fall!!

17 Oct

>Well, I think the weather here has officially changed. We had a wind and hail storm this morning and it’s been just a chilly, grey October day, but I love it! I love this weather! We have to go buy a rake so we can rake the leaves at our house and I’m even excited to rake leaves!

Since it’s been so cold and wet today, I’m making chicken and dumplings in the crockpot. I know a lot of “foodies” out there eschew (like my word of the day?) the crockpot, but I think it’s awesome. True, I’m not a fan of globby, one-pot meals that you often think of when you think “crockpot,” but I love it for simmering soups and sauces all day and for slow-cooking meats to shred for tacos or sandwiches.

Anyway, here’s my recipe for Chicken and Dumplings. You can substitute homestyle egg noodles in the last hour or so if you don’t want to do dumplings and would rather have chicken noodle soup.

Chicken and Dumplings

2 chicken breasts, cut into chunks
6 cups water
3 Knorr chicken boullion cubes (I like Knorr because of the flavor, but they’re twice the size of regular boullion cubes; if you use another brand, you’ll have to double the number of boullion cubes, at least)
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1-2 cloves garlic, minced
½ tsp. parsley
½ tsp. basil
1 bay leaf
1 14-oz. can evaporated milk
2 cups Bisquick
2/3 cups milk

In a crock pot, combine chicken, water, boullion cubes, carrots, celery, onion, garlic, parsley, basil, and bay leaf. Set pot to high long enough for it to start simmering and then to low for 3-4 (or five…it’s soup…it’s a crockpot…you’re not gonna screw it up) hours. Add evaporated milk and set to high. Cook an additional 1-2 hours. Combine Bisquick and milk and drop into stew by the spoonful. Cook on high for an additional 25-30 minutes or until dumplings are cooked through.