Little Man was born and when he could, started jumping right in and helping with whatever work is going on around the house. I hid and couldn’t help taking pictures of him hard at work. The boy is too precious for words.
Living in the Moment!
couldn’t help but grab my camera and take a walk around the house… this kind of beauty is so fleeting and will quickly disappear… as in the very next day it was all gone.
Princess had the same idea I had. Notice she is now wearing a jacket.. the temperature was already rising quickly and getting warmer.. back to jacket weather.
Living in South Carolina, we get snow usually once a year for only a day or two.. literally… one or two days of snow fall and the next day the sun shows, all the snow just disappears as if it was never here… so in the South, when snow hits, we dive in and play till our noses run and our toes are froze because we won’t see it again till the next year.
So I bundled the kids in as many layers as they could stand.
Tromping to the empty pond across the street, behind our house.
Princess getting her first shove down the hill.
Big Man spinning then spilling half way down.
Middle Man hiking back up to do it all again.
Little Man is serious about this.
Living in the moment is pure joy!
Comfort Food! Whenever someone says those two words Chicken Pot Pie is at the top of my list. Well not just any chicken pot pie.. it has to be mine! =)
SUPER SIMPLE INGREDIENTS! (of course, cause I don’t cook any other way)
Begin by boiling a whole chicken for about 45-60 minutes or until it is completely cooked. Remove the cooked chicken to a dish to cool off a bit before tearing it apart. Keep the chicken broth to use in the next step.
Slice and dice up the potatoes, 1/2 onion and 1/2 green bell pepper. Bring the broth back to a boil and add these cut up vegetables as well as the bag of frozen vegetables. Allow this to boil for about 20 minutes or until the potatoes are fork tender.
Tear up the chicken and lay in the bottom of a 9×13 casserole dish. Sprinkle with a bit of salt and pepper per your taste.
Once vegetables are cooked, remove them with a slotted spoon because you will still be using 2 Cups of the broth. Mix the vegetables, 2 cans of cream of chicken soup and 2 Cups of chicken broth. Pour this over the chicken that was placed in the casserole dish.
Mix together the 2 Cups self-rising flour with 2 Cups milk. You want this the consistency of pancake batter, a bit runny so add more milk if needed. Pour this over the vegetables.
Stick this in a preheated 350 degree oven for 1 hour and 15 minutes or until the top is a golden brown.
Oh so comfy! My 4 children love this dish and that entire casserole is licked clean.
This recipe was handed down to me by my mother-in-law. The tradition was to eat it for Christmas breakfast but of course I have to bunk tradition and make it whenever we feel like it and tonight I felt like having it for dinner.
SUPER SIMPLE INGREDIENTS
Brown sausage and make grits according to the package directions.
While these are both cooking, dice up the onion, bell pepper and celery and shred the cheddar cheese.
Once meat is browned, remove to a plate and leave a bit of the grease behind in the skillet. Add vegetables as well as a sprinkling of salt and pepper per your taste. Cook this until the vegetables are wilted and cooked. Once grits are finished, set aside.
Pull out your crock pot and spray with cooking spray. Mix together the cooked sausage, grits, cooked vegetables, cream of mushroom soup and cheddar cheese. Cook on low in the crock pot for about an hour but can sit in the crock pot for a few hours if needed.
Great for potluck meals and always is a huge hit.