On that note, I’m gonna pack it in and call it a day. It’s been a craptacular kind of Monday, and the best part of it at the moment is that it’s over (though I’m not looking forward to more of the same tomorrow). Thank Og there’s cold beer in the fridge and some leftover homemade pasta, because I’m really not inclined to cook anything.
Spaz, I’m gonna make a point of using whoreson at least once a day, because I agree that it’s sadly underemployed at the moment… the nice thing about this job is that there’s no lack of candidates for that kind of name calling.
It’s cold in here. SIL left the garage door open when he went to work. So not only were FCD’s tools as well as the whole house vulnerable to pilferage, but the door between the garage and the house isn’t insulated. I’ve cranked the heat up and someone will get reminded about locking up when leaving. Is this normal behavior for a 33-y/o?? :rolleyes:
Well, KT left his keys in the door yesterday. The exterior door to our house. I found them this morning when I went out. Thank goodness we live in a safe neighborhood! So yeah, I’d say it’s somewhat common. :rolleyes:
It’s been snowing like crazy here and the roads are yucky so even though I only have to go 3/4 mile I’m gettin outta here! Off to celebrate job-ful-ness!
Howdy Y’all! Home, supper et (bbq sammiches and fries) and now it’s chill time. It’s coldish down heah in south Jawja. BRRR!!! Bet it didn’t get above 55 Amurrkin all day.
I has a recipe for y’all. It’s from one of my church friends. It is teh yum! It’s semi sorta accurate/make up as you go. The directions are from her.
Chinese Chicken Casserole
INGREDIENTS:
2 skinless, boneless chicken breasts - cooked and cubed
1 cup chicken broth (*add a little more if adding extra noodles)
1 (10.75 ounce) can condensed cream of mushroom (*or chicken or celery) soup
1 (5 ounce) can evaporated milk (or half and half, adding a little more to compensate for the extra noodles)
1 cup sliced almonds ( or more)
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) can water chestnuts, drained and minced
1 (5 ounce) can crispy chow mein noodles (*I use about 9 - 10 oz and put about 2/3 in the casserole and 1/3 on top)
2/3 cup shredded Cheddar cheese (*I use a cup)
1 cup diced celery (optional) (*I always use celery)
*(Add 1 c. french fried onions, 1/2 in the casserole, 1/2 on top)
*(Add 1/2 finely diced sweet onion)
*(Add a couple dashes of of soy sauce)
*(Add some chopped garlic)
*(Add some cracked pepper)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
Bake in preheated oven for 45 - 50 minutes (*Add toppings about the last 5 minutes of cooking)
By the way, you can make this ahead of time and refrigerate it. Just reminder to cover it for about the first30 min. if it has come out of the 'fridge. And don’t forget add the rest of the “crunchy stuff” that goes on top until you bake it (again, during the last 5 minutes of cooking)
Ubiquitous
Like the patches of ice that kept me from two doctor appointments this evening. (I am grrr and argh right now) The first doctor’s office doesn’t really have a parking lot - last time I parked on the street. But there was no ice or snow on the ground. But I called before I left work and explained about my need for dry pavement. I was directed to a small lot behind his building. I parked in such a way to allow myself a dry patch of pavement on which to stand and walk along side the car. But the lighting was poor, and the sun had already set, I could not see where the ice patches were in the rest of the lot, so I got back in the car and left him a messge (his office manager had already left for the day, and he doesn’t pick up the phone) explaining why I did not come in. As I pulled out of the space, and my headlights illuminated the pavement, I saw there were several little patches of ice, most of them right near the buildings back door.* ::shakes head::*
So I continued on to the next appointment. The lot itself was clear, but there is no curb cut and no blue space. Had I gotten out of my car, I would have had to do a hurdler’s leap over the ice onto the sidewalk - something I was not willing to try. So I called and told the office manager that I’d call tomorrow to reschedule.
I am angry and frustrated, but I am ever fearful of dislocating one of my bio-joints, not to mention inflicting serious injury on other parts of my person. I seriously hate winter and I seriously hate being helpless.
But mostly these days it’s fuck for me (and not in its literal sense, more’s the pity).
I love so many words that I can’t really pick a favorite.
There is so much going on and yet I can’t focus enough to parse it out. There’s a BLIZZARD going on outside, dear Hazel. See what you’re missing? And the high tomorrow is 8 (F). Mousie–I don’t know any test with that name. He might be undergoing some kind of perfusion scan, like a persantine thallium scan. These are done when a pt can’t manage a treadmill test (but also, these two tests show different things).
That’s about the only thing I can think of. They could be doing an echocardiogram, but I’ve never heard of an echo causing any kind of heart “failure”. (even the PT test doesn’t do that, per se).
Stay warm and safe, everyone.
I just noticed that my chocolate cake recipe isn’t in the blog. I’ve shared it before, but it needs to be included.
Preheat oven to 350°F. Grease and flour pan(s). This works as a sheet cake, layers, or bundt.
1 devils food cake mix
1 package instant chocolate pudding
1 c milk
1/2 c oil
4 eggs
1 t vanilla
Mix all ingredients together at medium speed for 5 minutes (by the clock)
Dump in pan(s) Bake 30-35 minutes (45-50 for bundt cake) till toothpick comes out clean.
Cool
Frost
YUM!
You can also use yellow cake mix with vanilla or lemon pudding.
French vanilla pudding is good in chocolate cake also.
oh, I forgot to mention
if it’s not one thing, it’s another
I came home to no heat & no hot water. Apparently, that leak last week was bigger than the tech thought.
So I’m sitting here for the last two hours, shivering, waiting for him to show up. I just called - they said he should be here by 9pm. brrrrrrrrrrrrrrrrrrrrrrrrrr
Hi again- mousie I’m glad things are a little better than expected.
Hi** GT**- it’s nice to be missed!
And yes, Moooom, she is a genius!
Rosie- what a shame!!!
Well, I’ve been quietly freaking out, which is why I haven’t been around. Too much anxiety and unhappiness. I am actually, gulp, going to see a therapist on Wednesday. I can’t continue to feel this way and do nothing…
I just finished a nice big chunk of leftover Entirely Too Much Cheese Casserole (Mexican Edition) and since it came out so very nice I thought I’d share!
ETMC Casserole (Mexican Edition)
2.5 C short grain white rice
3 C chicken stock or bouillon
Chipotle powder (available from Penzey’s) to taste–I use about a tablespoon or so.
1 large frozen chicken breast
1 T or so of olive or vegetable oil
1 medium onion, chopped
1 red bell pepper, sliced thin
Chopped fresh garlic
4 Brothers Habanero garlic pepper sauce (available here) also to taste
1 C fresh salsa
1 can black beans, drained and rinsed
8 oz or so chipotle cheddar or pepper jack cheese
Paprika
Combine rice, bouillon and chipotle powder, bring to boil and simmer until done. In a heavy skillet over medium heat saute the chicken breast in oil with onion, bell pepper and garlic scattered around the frozen meat. Sprinkle habanero sauce on the chicken, cover and cook five or ten minutes until the meat is partially thawed. Turn chicken and resprinkle with chili sauce. When you can, slice the chicken into small bite sized pieces, stirring until chicken is almost cooked through. Add salsa and beans, cook over medium high heat until the liquids are reduced to a manageable level. Combine rice mixture and meat mixture, stir well and turn out into a lightly oiled 9x13 baking dish. Top with cheese, sprinkle with paprika and bake at 350 degrees F for twenty minutes or so–until the cheese is melty and bubbly.
I figured this one out as running about 450 calories for 1/8th of the pan–it’s a pretty good serving.
Yay, doggio! One hopes the different store has, how shall we say, a different brand of employees.
I wondered if something was wrong, Soapy. Therapy sounds like a constructive step. Seems to me the important thing is you’ve recognized that you can’t go on with the status quo. Hugs. The definition for oxymoron rocks.
Recipes added. Smartie - how much Habanero sauce? Your recipe says 4. I’m thinking probably not 4 bottles…?
Hi rigs! My brother is driving into that thar blizzard. (Sometimes, he’s not so smart. I can’t imagine this trip couldn’t have waited or turned into a conference call or something. He’s the boss, so it’s not like someone’s forcing him to go there. On the other hand, I suspect he has a non-business reason he’s going. His Chicago friends seem to be trying to match him up with someone. There were two single women at Thanksgiving. Don’t know if one of them took.)
I had steak and potatoes for dinner. I adapted a recipe for the steak - I’d been dying to make it for a while. My godson in Germany made it last year and it was wonderful. It turned out pretty well, but needed more herbs. Guess I’ll have to work on it a bit longer. This is not a hardship. Made quickie Hot Crash Potatoes (zap 3 new potatoes, smash, run under broiler for about 10 minutes till they start to brown). Put a dab of sour cream and the juices from the steak on them. Yum.
I believe I’m just the slightest bit tipsy from the small glass of red wine that went with dinner (yes, I ate really late).
Guess I’ll go surf a bit and then off to beddie bye.
{{{Soapy}}} Good for you. And, um, not to sound discouraging, but if you find that you’re not hitting it off with your therapist, by all means look for another one. I wish you well. And you know where to find me if you need me.
Heh heh–follow the linky! The name of the sauce is “4 Brothers Chili Sauce.” I know it looks weird, but that’s exactly what it says on the bottle. It’s mindbendingly delicious sauce, too, all vinegary and hot and smoky and drool inducing… I’m not sure how I’d go about counterfeiting the flavor, which is why I included the link. My daughter brought it back from a vacation in Friday Harbor in the San Juans…
