Tuesday, March 31, 2009
Beach Day
Sunday, March 29, 2009
Mr. Moo Pays a Visit
Friday, March 27, 2009
Fav Photo Friday
Thursday, March 26, 2009
Angels
Wednesday, March 25, 2009
The Life of Emma ...
Sunday, March 22, 2009
Friday, March 20, 2009
Wednesday, March 18, 2009
Kindergarten Round-up !
Tuesday, March 17, 2009
St. Patty's Day !
Monday, March 16, 2009
Saturday, March 14, 2009
Being Erica
Friday, March 13, 2009
Thursday, March 12, 2009
Math & Science Night
Tuesday, March 10, 2009
Everyday Stuff
Sunday, March 8, 2009
Blogging Without Obligation
- Because you shouldn't have to look at your blog like it is a treadmill.
- Because its okay to just say what you have to say. If that makes for a long post, fine. Short post, fine. Frequent post, fine. Infrequent post, fine.
- Because its okay to not always be enthralled with the sound of your own typing.
- Because sometimes less is more.
- Because only blogging when you feel truly inspired keeps up the integrity of your blog.
- Because they are probably not going to inscribe your stat, link and comment numbers on your tombstone.
- Because for most of us blogging is just a hobby. A way to express yourself and connect with others. You should not have to apologize for lapses in posts. Just take a step back and enjoy life, not everything you do has to be "bloggable".
- Because if you blog without obligation you will naturally keep your blog around longer, because it won't be a chore. Plus, just think you will be doing your part to eradicate post pollution. One post at a time. . .
Thursday, March 5, 2009
Right in the middle of a Ordinary week..
Wednesday, March 4, 2009
For My Fellow Bloggers.....
Monday, March 2, 2009
The Lady's Chicken Noodle Soup
Ingredients
Stock:
- 1 (2 1/2 to 3-pound) fryer chicken, cut up
- 3 1/2 quarts water
- 1 onion, peeled and diced
- 1 1/2 to 2 teaspoons Italian seasoning
- 1 teaspoon lemon-pepper seasoning
- 3 cloves garlic, minced
- 4 bay leaves
- 3 chicken bouillon cubes
- Kosher salt and freshly ground black pepper
Soup:
- 2 cups sliced carrots
- 2 cups sliced celery
- 2 1/2 cups uncooked egg noodles
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh parsley leaves
- 1/3 cup cooking sherry
- 2 teaspoons chopped fresh rosemary leaves
- 1 cup grated Parmesan, optional
- 3/4 cup heavy cream, optional
- Seasoning salt
- Freshly ground black pepper
- Crusty French bread, for serving
Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
* I used dry parsley 1 1/2 tablespoons, and no mushroom (we are not mushroom people), no parm cheese or heavy cream. And the lady in the title is Paula Dean.
It is really good !!