recipe

Autumn Bucket List

I have always been a summer person.  Give me a pair of shorts and some flops and I happy. Let me walk in the grass or along the beach with my bare feet and I’m in heaven.  But holy cow, this summer had me longing for a little frost on the pumpkins.

As I’ve been counting the days to the arrival of September and the official start of pumpkin scented candle burning – and having nothing better to do because it’s been too hot to be outside – I decided I needed an autumn bucket list.  Nothing like daydreaming about cooler temperatures.

autumn bucket list

Number 5 on my list is truly yummy!

All you need is a pot of water (low rolling boil) and a can of sweetened condensed milk. Remove the paper from the can and place in water (on side so it rolls).  Bring water to a slow, rolling boil. The can should always be completely submerged and you’ll need to roll the can about every 15 minutes or so to ensure the condensed milk caramelizes evenly. Add more water as needed.   Boil 3-3 1/2 hours.  Drain water.  Carefully remove the can and place in cold water.  Let cool before opening.  (Maybe an hour or so.  The can should be cool to the touch.)  It’s really important to not rush this process – patience is essential.  Nothing worse than being burned by hot, gooey caramel.  We serve with sliced granny smith apples.  Delicious!

Here’s wishing you a fabulous fall season!  And if you have a must do activity or recipe feel free to share in the comments.

-Deb

 

Advertisements

A Crock Pot Can Be A Writer’s Best Friend

chefIt’s Sunday and that means we’re one day away from Monday…  That’s kinda depressing…  The work week begins again.  If you’re like me, your day is something similar to this:  At work by 8:00.  Off by 5:00.  And then, you go to work again – but this time it’s at home – laundry, dinner, dishes, kids…  The time between 5:00 and lights out – goes by too fast – and there’s not a lot of time left to write.  So, I thought I’d share a Crock Pot Recipe that I found from Fix-It and Forget-It.  Maybe it will help free up a little time for you to work on your story!

Chicken Cordon Bleu

 

4 boneless, skinless chicken breast halves

1/2 lb. deli-sliced cooked ham

1/2 lb. baby Swiss cheese, sliced

10 3/4 can cream of chicken soup

1 oz. dry stuffing mix, prepared according to box direction

 

1.  Layer all ingredients in the order they are listed into your slow cooker.

2.  Cover and cook on Low 6-8 hours, or until chicken is tender but not dry.

 

Happy Eating!  Happy Writing!

Cooking Up Creativity

“There are always flowers for those who want to see them.” ~Henri Matisse

flowerIf creativity was a plant, then inspiration would be its flower.  Just like with a plant, our creativity must be cared for – watered, fertilized, pruned and sometimes, repotted.  As writers, we do this in a variety of ways. Some of us look to nature – we may go for a walk, watch a sunset, or listen to the rain.  Others may focus on something artistic – like painting, scrapbooking, or music.
But what if our tried and true methods don’t work and we are stuck with writer’s block? Do we shake our fists in frustration? Or do we wait for our muse to take pity on us?
We might try to incorporate our writing into our daily lives.  Think about the setting of the story.  Where does it take place?  What stands out about the location?  Think about the smells, the tastes…  Could preparing your main character’s favorite meal put you in the right frame of mind? What are you waiting for?  Break out those pots and pans!
 
Now, this isn’t my character’s favorite dish – but it’s one of mine. 
 Hope you enjoy!
 
Mexican Chicken Casserole
 
1 – 10 oz pkg of Vigo yellow rice (Cook as directed)
1 onion, chopped
1 stick butter or margarine
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can of Rotel
1/2 lb Velvetta cheese
1 chicken, boiled and deboned
Preheat oven to 350 degrees.
 
Boil and debone chicken, pull into small pieces and lay in the bottom of 9×13 pan. Cover with the cooked rice.  Melt butter in pan and add other ingredients.  Heat until cheese melts, stirring frequently. Pour over rice. (Make sure the sauce seeps through the rice to reach the chicken.)  Bake at 350 degrees for 20 minutes.