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Happy April Fools!

And Happy Anniversary to us! It’s our 4th, which means flowers for the traditional gift or appliances for the modern. Neither of which is particularly inspiring, IMO.

I love April Fools Day, although I rarely pull pranks on anyone. I could totally write a post about getting divorced but you’d all know immediately that it was a joke, so where’s the fun in that?

Today is yet another rainy, icky day. Bleh. I do need to run out for a bit and put gas in the car and some other things. But only after I finish Oracle! The good thing about rainy days is that it’s easy to be a geek!

For those of you who have not read the Tale of the April Fool Wedding, it’s a very funny read, so go on now! Git!  :-)

We’ll be at the Boozer Doodle at Vortex Midtown tonite – that’s our Anniversary date! We’ll eat, drink and draw – SHWEET!!

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Cow Cat Rugs

Ok, I was screwing around the internets reading about cat behaviours and such when I decided to look up tuxedo kitties on Wikipedia, since my Missy Kat is a cow cat. The actual entry is “Bicolour Cats” and this illustration is used:

Bicolour_cat_diagram_-_01

Mmkay, does anyone else think that this looks like a bunch of cow cat rugs?? LOL

We told Missy Kat that we needed to squish her flat to see which markings she has… She was not amused. (She is “Tuxedo”, btw.)

This is by far the most disturbing illustration I’ve seen on Wiki! It obviously did not occur to the person who put this together that this looks like Cow Cat rugs… But it sure does to me!

BWAH HAHAHAHA!

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Angela’s Chicken Pot Pie

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Angela's Chicken Pot Pie

This is an easy one crust chicken pot pie with a luscious creamy filling. Perfect for a cold rainy night! I love this recipe because you can use frozen veg and still get a delicious, homemade taste in just a few minutes!
Course Main Course
Cuisine American
Keyword chicken, chicken pie, chicken pot pie
Prep Time 25 minutes
Cook Time 30 minutes
Servings 8
Author misangela

Ingredients

  • 2 Cups Cooked chicken cut into 1-2" dice Rotisserie chicken is great, or you can saute some chicken tenders then cut up.
  • 1 Medium White Onion (about 1/2-2/3 cup) small dice (OR 2/3 cup frozen pearl onions)
  • 2 Carrots, (1/2-2/3 cup) small dice
  • 2 stalks Celery (1/2 to 2/3 cup) small dice (you can use frozen mirepoix for the diced veg if you wish)
  • ½ cup Frozen Green Peas
  • 2/3 cup Potatoes (cook in salted boiling water until almost done, then drain) small dice (frozen is fine, no need to cook if precooked)
  • 3 cloves Garlic minced
  • 8-10 Cremini mushrooms sliced thinly
  • 1 tsp Thyme fresh or dried
  • 1 tsp Salt Dixie Crystal Kosher
  • 1 tsp Black Pepper
  • 4 Tbl Butter in pieces
  • 3 Tbl A/P Flour
  • 1 Cup Chicken Broth
  • 1 Cup Heavy or Whipping Cream Half and Half if that's all you got
  • 2-3 Tbl Dry Sherry optional, but gives a really nice flavour
  • 1 Pie Crust from the refrigerated section, or make your own if you feel frisky
  • 1 Egg Plus 1 Tbl water, whisked egg wash for crust

Instructions

  • Do all your prep first and have everything ready to cook. Mise en place helps the cooking go more smoothly.
  • Cook the chicken and cool before cutting up, or cut up the rotisserie chicken. Set aside. Preheat oven to 375°F.
  • If you cooked the chicken, in the same pan, add in half the butter to pan on med hi flame. Add onions, carrots, celery and garlic and cook until translucent (you’re not browning it, moderate heat accordingly). Add shrooms, peas, potatoes and thyme. Stir. Add salt and pepper.
  • Add the remaining butter and when it's melted, add in the flour, stirring constantly for a couple of minutes.
  • Add sherry (if using), then the chicken broth. Stir and bring to boil for a minute or two.
  • Reduce heat to medium and add in cream until you reach a thick sauce consistency.
  • Add cut up chicken to sauce and veg, fold in gently. Turn off heat. Check seasoning and sauce thickness. It will tighten up a little when cooking, but it should be fairly thick like a spaghetti sauce consistency.
  • Spray a large casserole dish with food release (PAM) and pour chicken and sauce into casserole. Unroll the pie crust and place on top of the casserole. Cut a few holes for steam to escape. Brush with the egg wash so the crust will be brown and shiny.
  • Put in the oven on the middle rack and bake for 25-30 minutes, until the sauce bubbles and the crust is browned. If the crust starts to brown too quickly, cover with foil then uncover for the last 10 minutes or until it is the colour you want.
  • When done, let casserole sit for about 10 minutes before you cut it so it will tighten up and serve better.
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Long week

We’ve got Avenue Q tonite and I hope I have enough energy to get through it. As we all know, when Aunt Flo arrives, I get to feel like lil bitty rat turds for about a week. :-(

As is typical when I have lots to do, I’ve had a horrible time of it: severe cramping, losing sleep due to the severe cramping, extreme lethargy, aches and pains, muddled thinking, overall malaise.  Despite all this, I’ve managed to get the ROA site up and I hope to get Oracle started today.

I think I’d better take a nap this afternoon. Hopefully my mood will lighten but it’s certainly not good for 8:45am. I’m achy, tired and cranky already. Greeeaaaat.  I think the trip to Knoxville will have to wait until next weekend. After a week like this, the thought of driving up there and dealing with family does not sound appealing. If we don’t do it this weekend, it’ll have to be next. Dave was wanting to come down here next weekend, but I think Knoxville needs to get done and off my list.

I guess it’s a wait and see thing. Bleh. Off to start my day.

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Snow in late March!

I’ve been trying to catch a shot of the snow flurries today. No luck. Oh, here comes another flurry! If I get a shot, I’ll post it. :-)

If you’ve got plants outside, bring them back in. It’s gonna be sub freezing tonite.