Saturday was an odd mixture of chores and fun. I worked on grading essays. Yuck! I cleaned a bit too - normal Saturday stuff. In the evening, I went with the fella and his li'l one to dinner and a musical performed at a local high school by its students. Seussical was definitely cute and entertaining and kid-friendly. I ran into a couple of classmates from 25 years ago, so that was kind of neat. At the end of the night, the fella walked me to my door and kissed me good night on my porch. The moment was quite nostalgic in its wholesomeness; I do love good ole southern manners.
Today, I did the grocery thing, cooked a little, and spent some time scrapbooking. I have two layouts ready to share this week; both relate to this week's podcast, so be sure to tune in to listen tomorrow then check out the blog for one of my projects. I'm anxiously awaiting a photo order from Snapfish because I have a bunch of creative ideas floating around in my brain right now. Hurry up already!
In case you're in the market for a new recipe, here's one that I love. As I type this, it's bubbling away - my mouth is watering at how good it smells! The recipe is quick coq au vin and is absolutely divine! You'll need these ingredients: 1 rotisserie chicken, 1/2 pound bacon, 1 lg pkg whole mushrooms, 1/2 bag petite carrots, 1 bag pearl onions, 1 can tomato paste, 1/2 carton chicken broth, red wine, and seasonings. I start by putting onions, carrots, and mushrooms in a pot with tomato paste, broth, and wine. I just add enough liquid to cover the veggies and split it between the wine/broth. Add salt & pepper, thyme, rosemary, and red pepper flakes to taste. I don't measure anything; I just sprinkle and taste. Meanwhile, cook and crumble your bacon. (Baking bacon is the best method - 400 degrees on a slatted roasting tray for 20 minutes or so usually does the trick.) Shred the rotisserie chicken. Once veggies are cooked through, add bacon and chicken. Stir well and add more seasoning if needed. Allow it to simmer and the flavors to meld - 20 minutes or so. (You can also do this all in the crockpot.) Once you're ready to eat, serve with crusty French bread. It's tres magnifique! Hope you enjoy!
(I haven't added the meat yet; my veggies are still simmering in the pic below.)