Tag Archive | chicken

Crunchy Chicken Boobs

As you probably well know by now, I’m going through my “I never did this” recipes and am finding quite an overwhelming stash to get through. I also had gone a little crazy on buying chicken breasts. They were on sale. And a REAL good deal. I mean. Real good. They had to be because I actually don’t like chicken breast. I find it way too dry. I much prefer whole chicken, from my co op actually, but it was just way too good a deal AND I have so many recipes that call for chicken boobs.

When I ran across the recipe, it seemed pretty easy. And since that day I seemed to be being super lazy, it was a perfect fit.

First, grab some chicken boobs and slather them with mayo. Well, that’s what the recipe says anyway. Says more specifically to coat them with Miracle Whip. Which I didn’t have. So I used ranch dressing. Yes, I had mayo, but it was REAL mayo, and it probably wouldn’t add that “zip” the recipe was looking for so Ranch dressing seemed the way to go.

God that looks vulgar. Anyway…

Now you are gonna pop open a box of stuffing. Stove Top style. I used the chicken flavored one. And to that add 1/4 cup of Parmesan cheese.

Mix that up real good. Don’t grind it or crush it, just leave it as is.

Now dip the chicken in it and coat it with the stuffing mix.


Now, slap those on a foil covered cookie sheet and stick it in the oven at 375 for 30 minutes. Well, mine actually took 45 but that could be the size of the meat.

And out it comes.

See? Easy peasy. Not even worth writing a recipe down. I love recipes like that, so simple they are in your head.

I ask my “testers” to tell me not whether the recipe is “good” or not, but whether it’s good enough to repeat because honestly, I’d like to get rid of some of the thousands of recipes I have.

The verdict on this was, and I was surprised, yes, it was a repeater. When I tried it it was nice and tender with an outside crunch and actually pretty pleasing. It’s a bit plain for me, but that could perhaps be because of the omission of miracle whip. This could EASILY doctored up and seems a good staple meal too. Maybe hot sauce? Thousand island dressing? Italian dressing even? It’s not exactly diabetic friendly, but it’s certainly NOT the worst thing you could.

Try it, doctor it up, let me know. I’m thinking this is one recipe for chicken boobs that might have some serious potential!

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Desert Chicken

Ok, so it’s called Arizona chicken, but still…I was in bed using my handy dandy recipe app for my IPad and snagging recipes offline. I got this one from the Taste Of Home site. It was a bit of a pain,considering I had to do it in two batches since I only have one cast iron skillet and I refuse to cook in anything else. We eat a lot of chicken in this house because I absolutely LOVE the chicken from our local co op. The chickens are raised scratching for bugs and whatnot, and only fed non-gmo corn on the off season. Well worth the price, and it’s SO tasty.

So, first for this recipe you are gonna need chicken. Officially the recipe calls for chicken breast but all I had was quarters and quite frankly I don’t buy into the fat is bad paranoia. I actually prefer dark meat and so does my blood sugar.

I cut those up into pieces. Then I busted our my food processor to chop my onion. Really, if you don’t have one of these yet. Get one. They are cheap and they save a TON of time!

My bird absolutely HATES the sound of the food processor, or loves it, I can’t tell. He’s always trying to imitate it. Hit that pulse button and show that onion who’s boss.

Now you are gonna have to chop some tomatoes. I got these German breed tomatoes, I used to actually grow them in the garden. They are a bit peppery and you can eat them like you eat an apple.

Now to their demise…

Do the same thing to the celery. Poor stalk.

Now slice up some mushrooms.

Now that that’s all done you are gonna heat some oil in a skillet to brown the chicken. I browned mine, then cooked them a little longer because they are pieces, not breasts, which take longer to cook.

Handy to have some aloe in the kitchen, like I do, because this stuff will pop from beginning to end. Ow. And it popped right onto my face, of  course. Damnit.

Now, remove them from the skillet and set them aside.

This recipe calls for olives. I instead used something called Muffelatta. Most people know muffaletta as a type of sandwich in New Orleans, or more specifically, as the famous olive relish ON the sandwich in New Orleans. I’m addicted to this stuff. Being so far north, good luck finding it. However, I found an appropriate substitute until I can make my way back to my dear Nawlins. It’s made by That Pickle Guy. He’s got a website where you can order the stuff and I’ll let you know now, it’s freakin’ HABIT FORMING. On crackers, hard boiled eggs, salads, OMG. It’s diabetic friendly too and very natural so I go through jars and jars of this, thank god my local costco now carries it. I had some of their spicy version in my fridge I decided to use for this recipe. Even if you DON’T like olives, I’m certain you will love this stuff. It’s heavy on the olives but does NOT taste olive-y, I don’t know how he does it, but he does it, and it’s damn good.

Now you are gonna put the tomatoes, celery, onion, oregano, garlic, olives, salt and pepper into the same pan and saute them.

Once you’ve brought that to a boil and simmered 15 minutes, add the chicken back in and simmer that 15 minutes.

Now add you mushrooms and cover, and keep simmering. I don’t have a lid for my skillet, so I just use a cookie sheet.

I had to do mine in batches, so I kept the batch in the oven to warm. And it looked so damn good.

And it WAS so damn good. It had a nice amount of spice and brown to it, but I don’t know if that’s from the spicy olive relish or what, but this is certainly a keeper.

It’s something different to do when some chicken is on sale, a break from the same old fried, or coated, or steamed, or bbq chicken. But I still suspect the olive relish was the culprit. Viva New Orleans!

—-

from Taste Of Home

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup canola oil, divided
  • 1 medium onion, sliced
  • 4 cups chopped fresh tomatoes
  • 2 celery ribs, sliced
  • 1/4 cup water
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 pound fresh mushrooms, sliced

Directions

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil.
  • Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.

Jalapeno Vinegar Goodness: So Simple It’s Evil

One year I had a buttload of jalapenos come in from the garden. They aren’t so good canned, and I didn’t want to dry them, and I couldn’t possibly use all them quick enough so I decided to make jalapeno vinegar.

Since that fateful year, I ALWAYS have at least one gallon going at a time. This year, I’d run out. It’s only January! I won’t have jalapenos again until summer. Rather than do without, I went ahead and found some super cheap on sale and made a couple of gallons.

This stuff works WONDERFUL as a marinade for chicken, fish or even beef (hmmmm, soak a roast in it, hmmmm, so good). It’s spicy, but it’s good, and although it does have a vinegar zip in the meat, it also makes the meat flavorful and super tender. And it’s SO easy to make.

First, grab a couple of containers. I use gallon glass cider jugs. You can use mason jars just make sure you either have a plastic lid for it or cover the band and lid that comes with them with plastic wrap so that the vinegar doesn’t corrode the metal.

Wash them out and sterilize them.

I’m always excited at the thought of jalapeno vinegar! I’m equally as excited to use my cider jugs. I don’t know why but I love these things!

As you can see, my dog shares in my excitement. Always eager to help.

She’s my girl and she’s also elderly, so I cut her a break. She does a very good job of holding down the floor and she’s proud of that. I love her so much!

Anyway!

Now I’m going to give you a tip that you MUST NOT avoid. Do NOT skip this step!

Wear. Gloves.

Yeah, I thought it was BS too. Until one year I chopped jalapenos for fifteen minutes and didn’t feel the burn until an hour later. Burning, BURNING. Like FIRE burning, like a grease burn. It was under my f(@king nails! I used water, soap, cold water, ice water, aloe, tried soaking my hands in milk and nothing worked. I tried to sleep with ice packs on my hands, but for a full 24 hours, it BURNED LIKE HELL.  And NOTHING gets it off, trust me. I searched the internet for HOURS for remedies and NOTHING worked. So please for the love of God and everything holy, WEAR FREAKIN GLOVES.

Ok, pretty sure I got my point across.

Now grab your peppers.

Aren’t they beautiful?

Now, you CAN roast them. I believe that most people will TELL you to roast them before making vinegar. I don’t. I’m too lazy and I don’t have a proper broiler so, I’ve always done them raw. Just make a slit on each side of the pepper with a sharp knife to allow the vinegar to really get in there. I also pop the stems off them.

Now stick them in your jug or jar. I usually fill it nearly half way because I like it strong, but do it to taste.

Then, fill the jug with vinegar. Just plain old white vinegar is what I use. The cheap stuff that comes in huge gallons.

Now, label it. Or I do. I found Ball makes dissolvable canning labels, which are awesome. Only problem is they come in a roll so they are really hard to write on and you can’t really use marker because it kinda bleeds.

Now you’ve got yourself some jalapeno vinegar. Wait at least a month before using it so it really soaks up the jalapeno flavor. Soak your chicken or beef in it for a few hours to overnight and just cook. Usually it doesn’t need much seasoning after a good soak! I’m so excited!

So is the dog!

Ok, well I’m sure in her dreams she’s totally excited for my jalapeno vinegar. That she can’t eat. And would probably turn her nose up at.

You get the picture 😉

Southern Fried DAMNIT

I’ve known among my circle of friends for my awesome fried chicken. I’ve been making it the same way my whole life. It was the way my mother made it. It was the way my grandmother made it. And I’m assuming it stops there because I don’t think they had fried chicken in Poland, so I’m assuming my grandma just started making it when she came to the US. But who knows! Maybe Poland is the fried chicken capital of the world and we just don’t know it.

I also live with a southern man. Which introduced me to the world of southern cooking. I’ve tried recipes from his mother, recipes from her favorite cooks (including getting a signed copy of Pioneer Woman’s cookbook from here which I cherish!), and basically tried to get into the southern cooking thing. I’ve all but mastered the country fried steak.

So when I ran across this recipe on allrecipes.com, I thought why not. Sounded delicious and I’m forever looking for new fried chicken recipes. I love fried chicken. I’ll never give up my multi-generation-there-is-no-real-recipe-mom-gramma-fried chicken, but I like to experiment.

This recipe called for a batter that was really interesting. It had BBQ sauce built right in and damn that sounded tasty. So I set off to do it, trusty cast iron in tow.

First, I put some flour in a container. Big enough of course to dredge chicken in. Which I admit I hate doing because your fingers end up with more coating than the damn chicken. But anyway…

Then I added the seasonings, which called for seasoned salt (which is in every southern recipe ever), onion and garlic powder, pepper, salt.

So I mixed that up really good to distribute that into the flour and got out a separate bowl for the liquid.

So you place the eggs in and beat them up

Then you add your buttermilk, BBQ sauce, Worcestershire sauce and steak sauce. I know, sounds DAMN good, doesn’t it?

Whisk that all up really good. And start the oil going so it’s nice and hot. Mind you, the recipe calls for the oil to be 375 degrees.  I don’t normally actually check the temperature of my frying oil, I just do it. But I thought for the sake of following the recipe, I’d do it. So you can see my temperature probe right there. I got it to 375 and held it steady.

Then I cut up the chicken. I had chicken quarters, which I just used a huge cleaver to turn into thighs and legs. Oh yes! How I love to use the cleaver. Gives me a reason to bang really loud on the counter and lunge back way further than I need to and scare everyone in the house 🙂

Now you dredge the chicken in the milk mix, then flour

Then you do it again. You’ve got to do the flour/batter thing at least twice, or so the recipe says

Then place the big, messy slop of battered chicken in the pan and fry 10 minutes each side.

This is where I tell you that the chicken was actually REALLY good, fabulous even, the ingredients really busted out flavor…BUT

There’s always a but…

Maybe it was me, and it very likely was, the batter started to somewhat fall off the chicken. Mind you, that happens from time to time, no problem. Sometimes there’s just nothing you can do.

My biggest issue was that, this temperature, it effectively nearly BURNT the outside and left the inside raw. Remember, 375. I can see how you’d want it hot enough so that the batter doesn’t go soggy, but this was just a semi failure. It was eaten of course (once I cooked it ACTUALLY through), it was very good, but the batter to me was just too tough, too hard, too overcooked. I was pissed to say the least, especially when I bust it open and there’s raw chicken in the center. It was one of those things that would be UNBELIEVABLY good had it cooked the right way.

This is what I get for freakin’ actually using a thermometer.

So I did what any woman worth her wait in salt would do: I asked The Texan’s mama.

I told her the whole story. Now, as a preface, this woman is awesome. Wise like you wouldn’t believe. She comes out with these one liners that, somehow, someway, just make sense to me. She’s like a wisdom ninja.

I tell her I got the recipe. I told her the whole story. Every minute detail. She says:

“Oh believe me I know. It happens. Sometimes, it just happens.”

That, somehow, gave me a serene sense of comfort. It just happens. This is a woman who’s fried more chicken that I can imagine. And it’s happened to her too. Yay! I’m not a failure. She saves the day yet again! She rules!

So, I went about my night contented that, well, hell, it just didn’t come out. Try next time and tweak things a little. No biggy.

I’m going to post this recipe in hopes that A) You’ll try it and B)It’ll come out better for you. Because it really is worth the shot, it’s REALLY good.

———————————–

From allrecipes.com

A Southern Fried Chicken

3 C all purpose flour

1 TB seasoned salt

1 TB garlic powder

1 TB onion powder

1 TB coarsely ground black pepper

2 eggs

4 C buttermilk

1 C BBQ sauce

2 TB worcestershire sauce

1 TB steak sauce

1 whole chicken, cut up, 3 pounds

2 cups of oil for frying

In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder and black pepper. In a seperate bowl, beat eggs, then whisk in buttermilk, BBQ sauce, worcestershire sauce, and steak sauce.

Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large deep sided skillet to 375.

Cook chicken in hot oil until golden brown on both sides, about 10 minutes per side.

Satanic Chicken

I don’t remember where I ran across this recipe but I do remember I modified it a little bit. I’ve got picky eaters in this house. Don’t get be wrong, I don’t let that stop me. I go by my mother’s old motto:

If you are hungry enough, you’ll eat it.

One doesn’t like curry, the other doesn’t like creamy. One doesn’t like sweet, the other doesn’t like salt. What’s a girl to do? Tell them to shut the f&#k up and eat it, that’s what.

Anyway, I came across this recipe appropriately named Deviled Chicken. It sounded weird. After a moment’s contemplation I decided “eh, what the hell.” I find that’s the answer to most things in life.

Before you judge once you hear the ingredients, please don’t toss it aside. It’s actually VERY good. Even people who don’t like these ingredients tend to like this chicken. It’s super easy and it’s really good. Sinfully good. Just…trust me. Don’t bitch until you try it.

First, get some chicken. The recipe calls for a fryer chicken cup up. All I had were chicken quarters so, that’s what they get. Mind you make sure you line a cookie sheet with foil. And just a friendly tip: Make sure the cookie sheet has sides, like a lip on all sides. Yeah, I totally forgot about that. Chicken juice all over the oven floor.

Now sprinkle some seasoned salt on the chicken.

Now you are going to mix together some curry, butter, honey, mustard and salt. And I’m not showing you a picture of it because it looks like baby formula poop and you won’t want to make it. But seriously, trust me, it’s really good.

Ok, so spread the sauce on the chicken and bake the hell out of it brushing it with sauce once or twice before it’s done, and once more once it’s out of the oven. It turns a wonderful, tasty, juicy golden color when you are done. Man it’s so good!

See?

It’s one of those things you’ll have to trust me on. It’s delicious. And aside from the honey, it’s pretty diabetic friendly too. Ok, so the honey is really NOT diabetic friendly but it’s such a minimal amount.

Or that’s what I tell myself anyway.

I’ll stop pestering you and give you the recipe. Cause really. DO IT!

——-

Deviled Chicken

4 servings

1 fryer chicken, cut up

4 TB butter

1/2 cup honey

1/4 cup prepared mustard

1 tsp salt

1 tsp curry powder

1 1/2 tsp seasoned salt

Preheat oven to 375. Place chicken in large shallow baking pan or deep lined cookie sheet. Sprinkle chicken with seasoned salt.

Melt butter in large bowl. Stir in honey, mustard, salt and curry powder.

Brush sauce on chicken before placing in the oven, meaty side up. Bake for about an hour, basting with more sauce once or twice and again before serving.

Ok, then…

Why did I start a blog? I dunno…somethin’ to do. It’s been suggested to me about 54545464546847651 times and I figured why the hell not. Apparently some people find my life interesting, or at least what I do interesting. Ha! Fools!

I’m a soapmaker by trade and I suppose I’ve got my own little suburban homestead going on here. I aspire to live in the Boonies one day. I HATE the suburbs. HATE. I’m not terribly fond of yuppies, and everyone around here seems pretty Yup-ped. Where else in this world is what color your mail box is of any importance? When astro turf looking lawns are desirable to native plants? The neighborhood doesn’t like me, or my little house here, cause basically I don’t “keep up with what is expected of suburban living.” No way. Not like I do that on purpose. I’ve never found environment damaging wildlife killing candy coated beige mailbox wielding electricity sucking yards to be of any importance at all. Give me coneflowers and dandelions (hmmm, invasive weed that’s very tasty in salads) over freakin Mums and Chem Lawn any day. Cause really? F&*k that noise.

I make everything. Cook all the time. And I love me some crafts. I’m part crafter, part artist (ok mostly in my head but still), part homemaker, part rock n roll queen, part redneck and completely insane. Yup, think that about covers it. I do in fact wear cowboy hats with bondage pants and listen to Ministry and Trace Adkins in the same five minutes. I vote Democrat (though I’m a Jeffersonian) but I wield a gun. One of my best friends is a vegan, and I like to bow hunt. I also love knitting and canning my own food…and getting tattoos and writing crappy poetry. Ree Drummond is my idol. No, I’m not stable (it’s ok to think it, I know you were).

So, I suppose I’ll see how this thing pans out.

Today was a typical Sunday I guess. I had a million and half things running through my manic brain to do. I got nearly none of them done, of course. I wanted to make candles and tarts for gifts today, make pasta (thank you Kitchen Aid pasta maker), make some more Christmas cookies (since yesterday I made 50 of them and there are now 5 thank-you-very-much-2-very-large-live-in-males), do all my laundry and clean my entire house. Yeah. I ended up going to Whole Foods, making dinner, and doing some laundry. And hopefully knitting later. Hopefully.

I freakin’ love Whole Foods! How could you not? Completely overpriced joint with a mix of yuppies and hippies that sells food you SHOULD be eating anyway but it’s 800 dollars a pound and probably cheaper to produce than mass food. See: Grass Fed Beef. Since when is grain fed beef cheaper than grass fed. I mean, really? WTF! Cows are MEANT to eat grass, not grain. Ok, grass fed vs grain fed is another post entirely. If I don’t stop here, I’ll go on and on.

Unfortunately, Whole Foods is the only place around here that sells what I actually LIKE to eat save the co ops in the area. And the co ops don’t sell everything I need. Farmers markets are awesome, but suburban ones are sneaky. They’ll sell you bulk fruit they bought from Costco if you don’t watch out. But there are some awesome farmers markets that last only until Halloween then close up shop til June. So, what’s a girl to do?

I bought a bunch of organic produce, pastured chicken and some grass fed milk and egg nog. Now, I’m lactose intolerant and cannot generally stomach milk at all. However, I found RAW milk I can tolerate ok in moderation. Regular store bought milk I’ll puke up in about 5 minutes if not get a serious stomach ache. The grass fed stuff I buy at Whole Foods is only vat pasteurized. Basically that means that it isn’t heated to six million degrees before they bottle it, effectively leaving IN the taste, cream, fat (which is good for you, but don’t get me started on that right now either), and vitamins. The regular store bought stuff is basically toxic milk flavored water. I still prefer raw milk, but the vat grass fed stuff will do.

What I DID find was grass fed egg nog. Oh. My. God. Talk about a milk-gasm. Seriously. Go right now and buy it. Now. It’s ridiculous.

So I drank some of that before dinner. I did NOT add bourbon (but I should have). It was mighty tasty.

Hmmmm Grass Fed Egg Nog

So dinner was gonna be blackened chicken, loaded baked potatoes (not for me, diabetic, so sweet potato for me), Cranberry Pecan Corn Muffins (thank you pioneer woman), salad and for my dessert a honeycrisp apple. Hmmmm, honeycrisp apples. These little buggers last about 400 years in the fridge and are still as crisp and juicy as ever. I bought two today but had one left from September and it was awesome. I only ate half cause, well, stupid diabetes but man it was good! I don’t know how they make that variety but I wager that, like fire, Prometheus brought it to the humans. That’s only my theory though.

HoneyCrisp Apple

Ok, so the chicken. First, you gotta get yourself some serious broth going.

Chicken Bouillon

I buy HUGE containers of this stuff. It’s powdered and I use it in damn near everything. Yay for sodium! For this chicken, I make a super strong broth with it that’s gonna act kind of like a quick brine. Makes the chicken super juicy but more importantly it also gives the INSIDE of the chicken flavor. I hate it when the outside is all tasty and seasoned and awesome and the inside is just plain. I hate that!

Ok, then you wanna boil your chicken in it until it’s just about cooked through. I DO NOT cook it til it’s falling off the bone. That’s stupid cause it’ll fall apart in the pan too. So once you’ve got enough water in the pot to cover your chicken (I use chicken legs cause dark meat rules), add about twice the amount of bouillon than it calls for on the package for the amount of water in the pot. For example if it’s 1 TB for each cup, add 2. Trust me on this.

I then boiled the chicken for about 40 minutes or so. It turns that awesome (though slightly unnatural) super yellow color from the broth. That’s ok. We want that. It’ll start smelling like chicken soup. Once that’s done, remove the chicken from the broth.

Then you take some lard, and I mean LARD, not “manteca” green and white tub BS. Full on LARD. Again, I won’t get started on how lard is WAY better for you than canola oil or how Crisco isn’t even a food (I use it in recipes, yes, but it’s still not good for you), but trust me..LARD. I generally can ONLY get lard here at a butchers (the ONE butcher that’s within 50 miles of me thank you suburban living, ugh) or Mexican markets. Check the label. Generally “store bought” lard contains hydrogenated oils. You do NOT want this. You want pig fat. Plain and simple. Rendered pig fat. And it’s not white. It’s tannish beige. And it has a distinct odor (it should NOT smell rancid). If you HAVE to use shortening cause you can’t find it I understand. But I still recommend pig fat.

Ok, so add some lard to your pan. I use cast iron (DUH). Not too much. You don’t want the chicken actually deep frying, but a nice shallow slick surface for it. If you use too much the chicken won’t blacken. Heat that on low til it’s nice and hot.

Lard. Real. Actual. Lard.

Once you’ve got that going you want the coating for your chicken. No bread crumbs, only seasonings. You can use whatever you want really. The idea is that you are literally burning the seasonings onto the chicken. And man it’s good! I use a strange mixtures of garlic powder, onion powder, seasoning salt, dried green pepper seasoning, blackening seasoning (hunting stores have good ones), and southwestern seasoning. Dashes of cayenne won’t hurt either. Depends on how much your taste buds can take. Put your seasonings in a bowl, something big enough you can shake a couple of pieces of chicken in. Put a piece of chicken in and shake the hell out of it. Well, if the bowl doesn’t have a lid don’t shake it. Cause. You’ll make a huge mess. Toss it instead. Derp.

The chicken won’t be coated the way it is with bread crumbs because you are relying on just the moisture of the chicken itself and perhaps some of the broth to act as adhesive. That’s ok. If you were to totally coat it like breading it would be WAY too spicy. It’s supposed to be lightly coated with the seasoning, and generally more sticks to the fatty parts of the skin and that’s a good thing.

Then you wanna fry it in your pan of lard. Resist the urge to turn it. You want the lard to get sucked up a bit and the pan to get a little dry. The chicken might stick a little and that’s ok, but it should be nice and blackened without being “burnt” so to speak. Since the chicken is already mostly cooked through and you’ve the heat on low, 10-15 minutes per side should do the trick just fine.

They’ll look something like that when you are done. and they will be mighty tasty. I served mine with a salad of organic baby greens, green onions, white onions, tomato and white radish from our garden (it was still alive, just gotten a little sweet from the cold.) And ranch dressing cause, once again, DUH.

Blurry Salad...the best kind.

It’s a good meal that’s really well received but isn’t a total pain in the ass. I also made Pioneer Woman’s Cranberry Pecan Corn muffins, which came out AWESOME (from my little taste anyway…I reiterate, stupid Diabetes. Doesn’t tolerate grain carbs very well…), but stuck like HELL to the pan. I greased it to high heaven too, but it still stuck. Thank God I live with men. They have no problem digging a big ole finger into the pan and just scooping it out and eating it. Gross, but true. Hey! I ain’t eatin’ it (I totally would if I could though, soooo good!), so if they wanna go all cave man, more power to them!

All this while of course Mr. B is running up the stairs complaining how cold he is and shivering. But he doesn’t have a fever, or so my ever-so-womanly-hand-to-the-forehead-check hasn’t detected any. There’s something disturbing about a 6’8 300 pound man being cold and huddling up like a little girl. It has dropped temperature here and I think it’s getting into everyone’s bones. But not even the Texan has complained, so perhaps my built in motherly fever gauge is broken and I need to break out the digital therm. Admittedly, I’ll feel a bit ashamed if it registers a temperature. My hand to forehead has never failed me.

And now it’s 10:30 and I might as well do another couple loads of laundry while I’m getting my knitting done. Christmas knitting is making my hands sore and I love it! I’m knitting’s bitch. Ahhh knitting, she’s a cruel, soft, squishy, fibrous, awesome mistress. And I’m all hers tonight.