Vacation

Miss Jones is getting stronger

Bodie Lee is turning into an honest to
goodness boy.

Happy Campers at May Day

   So. . . I guess I needed a break from blogging for a little while. Somedays you just feel much muchly  "dryish" . Also, to be quite honest, I am getting used to a miniature person hauling tail around what used to be {my house} Not my house no longer. Done, Over, Nada. That whole thing where you can no longer pee in peace????? I now know all about that. You would think that some genius person would have created this booklet/class by the year 2014 that slowly breaks parents into this mobility issue we have going on around here. One day he wasn't walking to boom-sha-ka-laka. . . he's stiring pee in the toilet with a flip-flop in one hand and an orange toy in the other, splashing the walls on every side. Olivia doesn't know what has hit her. The poor child. Speaking of her, she starts a little class come August. I will panic.She was 2 lbs. 9 oz. back in the day. . . . now to be 2 hours apart from her????? I don't think so.


    Off the subject. . . The hardest ( or one of them ) thing of being a stay-at-home-mom is SUPPER! ! ! Honestly???? EVERY TIME I TURN AROUND it's time to make SUPPER. Spare me the nonsense. It gets to be a bit overwhelming. We like Chicken & Dumplings here at this joint, and I have made it 100 different ways. I made them two days ago, I must confess, I did it the cheapscape way, but we liked them just as much as the whole get out your apron thing and make dumplings from scratch till the cows come home. I will share it with you.

CHICKEN & DUMPLINGS

1 pkg. chicken breasts (usually about 3 breasts)
1 32 oz. box of chicken broth
1 onion (chopped)
2-3 cups celery (chopped)
2-3 cups baby carrots cut in half
1 cup frozen peas
1 TBSP. minced fresh garlic
1 TBSP. Parsley ( doesn't need to be fresh)
Olive oil (couple of splashes)
2 cans cream of chicken
1 tube biscuits

Now I just put the olive oil in a deep pan, then after it has started to heat up I add the onion, celery, baby carrots, frozen peas, minced garlic & parsley. I sautee it for awhile, maybe 7-8 minutes? then I just plop the chicken breasts right on top of the vegetables, next I pour the entire box of broth over the whole mess, let it come to a boil and then i turn it down to a slooooowwwww simmer and I let it simmer for a couple of hours. Just make sure it doesn't boil all the liquid away and burn it. You can add a little water if you deem it necessary. The longer it boils, the softer the chicken. Then I take the chicken out and shred it, put it back in the pan, add 2 cans of cream of chicken and let that all heat thru, 10 minutes-ish. Then about 30 minutes before you want to eat I cut up the biscuits into about 6-8 pieces per biscuit, ( a pizza cutter does a marvelous job) dump them in and let them cook completely. Now this may sound complicated, but its honestly easy. Even Olivia smacked her little lips while eating it, & Bubba? he put the carrots in his mouth and then shivered like a wild man. Carrots are the epitome of deadly substances.

P.S. Since I am an Off&On blogger I added a link at the top for you to subscribe by e-mail, that is, if you are like me and drink your coffee that is whitened by creamer while checking over your daily lists of blogs. Someday I''ll give you a list of my favorite. Some are quite entertaining. OH!!! I almost forgot, if you're from MacTown here, this weekend is city-wide garage sales, June Blooms garden tour thing, & I've heard tell that the little vintage furniture store in Marquette is having their annual Vintage in the Valley on main street.

Cheerio :)