1. This week the muffin abandoned mama and started calling me mom. He sounds way too grown up for my liking. He's also repeating pretty much anything I ask him to say, along with many things I don't ask him to say. "Hello, stinky poo-poo" is one of those often repeated phrases that I don't ask him to say.
2. I shouldn't post late at night when I'm feeling particularly exhausted, or things like Monday's post happen. Yes, my house is currently in disarray and I'm feeling tired, but I may have gotten a bit carried away in my exhausted state when I brought up hibernation. Oy.
3. Despite the lack of motivation mentioned Monday, I do still desire to be better. I've had conference talks bouncing around in my head and thoughts sorting themselves out as to where my focus needs to be. I love the planning that comes along with improvement. But after the planning is done, I really just need to get down to work, and I'm ok with that, too.
4. I have found better cooking success recently if I can get the majority of my dinner prep ready before Miss A comes home from school. Those after-school hours are craziness and have left me feeling flustered about dinner regularly, often resorting to breakfast for dinner as a fast/easy/no-brainer meal. But I'm tired of pancakes and waffles and ready for dinner that feels a little more put together. Tonight I'm making a family fave. I received this recipe from my aunt several years ago and have made it more times than I can count since then. I've shared the recipe dozens of times, and it's my go to for a new-mom meal. Homemade taste+a few shortcuts along the way=dinner success.
Chicken Pot Pie
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 package frozen vegetables
pie crusts for top and bottom (I use the Pillsbury crust to save time)
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over medium-low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in chicken and frozen vegetables.
Place bottom crust in at least 9" pie dish. Pour chicken mixture in and put the other crust on top. Close crusts together and poke a few holes in top crust before baking (I usually make a heart shape because I'm just sappy). Bake at 425 for 30 to 35 minutes or until crust is brown.
There you have it. You know the drill. I'll be back soon. I need to empty a few posts out of my brain.