I saw this video today and laughed my butt off. mostly looking at the people around them going WTF!
http://crowleyparty.blogspot.com/
Its a Village People Invasion!
kathleen xx
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Tuesday, November 2, 2010
Monday, November 1, 2010
My Evil Princess Vampire
That is the title she chose and the outfit we tried to compile. She didn't want fake blood on her and kind of threw a hissy. She did get over it and liked the end result. This is her before our trip out the door to stampede the neighborhood for our candy loots!
I cannot believe I took this picture in front of my messy desk!
She helped carve this year and did two of her own pumpkins. Less intricate this year but more fun!
Closeup of her Evilness
Chicken Pot Pie
So I have had an amazing week in jewelry. I have sold a few pieces from my new shop. I have received a few special orders and a wonderful man called me to make something special for his bride of 30 years! So very sweet indeed.
This is a favorite of mine I thought I would share. I also do not put the pie crust (yes I use pre made shhhh!) on the top of mine. I cut the pie crust into squares, brush them with olive oil, butter, or whatever I have on hand and bake them in the oven. I just found over time the crust falls into the pot pie and get completely soggy. Sorry if you like it that way, but I tend to toss it. Another option is garlic toast (toasted Italian bread rubbed with a clove of garlic---saves on the calories also!).
Chicken Pot Pie
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Pinch of salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
4 tablespoons 4
2 medium yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into cubes you should have 4 to 6 cups.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
This is a favorite of mine I thought I would share. I also do not put the pie crust (yes I use pre made shhhh!) on the top of mine. I cut the pie crust into squares, brush them with olive oil, butter, or whatever I have on hand and bake them in the oven. I just found over time the crust falls into the pot pie and get completely soggy. Sorry if you like it that way, but I tend to toss it. Another option is garlic toast (toasted Italian bread rubbed with a clove of garlic---saves on the calories also!).
Chicken Pot Pie
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Pinch of salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
4 tablespoons 4
2 medium yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into cubes you should have 4 to 6 cups.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
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