The title exclamation is supposed to be aggregated, not excited. What a weekend, indeed. Nothing major went down (I always try to remember that in the big picture we are so, so blessed) but there was lots of stress. First the dog got sick and then my car battery died. And
worst of all, Adam spilled my entire large fountain diet soda with ice.
Now the dog seems to be feeling better and $120-later my car is feeling better too. Phew! Plus I found out that I passed my ServSafe exam with a 98%, i.e. only 1 question missed out of 80.
I didn’t have it together enough this morning for breakfast – instead I took a much-needed shower! – but I did pack snacks that I nibbled throughout the school day. An Apple Strawberry GoGo Squeez packet.
A mini box of raisins.
2 servings of Cheez-It Bigs.
And a packet of Artisana Raw Pecan Butter.
I ate the pecan butter on the cheez-its but it was sort of watery so the combination was only okay. The homemade pecan butter I used in my Gluten-free Cowboy Oaties had a lot more flavor.
The day continued to look up when we got out of school early and I came home and ate something delicious.
The recipe will be posted by tomorrow, pinky swear.
I also ate a small piece of bread with honey.
Next I spent some time in the kitchen. Here’s dinner.
I put 1 lb of chicken breasts in the crock pot this morning (8 hours on low) and this evening we shredded the cooked chicken and tossed it with a mix of Makhani sauce and Stubbs BBQ Sauce.
The liquid I put in the crock pot with the chicken was the reserved juices from our roasted whole chicken and I like to feel like it added a little somethin’-somethin’.
My meat was served on a pile of warm cole slaw.
I put cole slaw veggies, apple cider vinegar, and a bit of sugar in my wok and cooked until softened. Then I tossed in some Miracle Whip and raisins. The end result was a little too tangy from the vinegar but not terrible.
My final kitchen effort was chicken stock.
Homemade Chicken Stock, yields 3 quarts
- bones from 1 roasted chicken, stripped mostly clean
- 2 sprigs rosemary
- 1 cup chopped carrot (or baby carrots)
- 3 cloves garlic
- 3 quarts cold water
- Preheat oven to 425 degrees Farenheit. Roast bones 45 minutes.
- Place roasted bones, rosemary, carrot, and garlic in a large stock pot and cover with cold water.
- Place pot over high heat and bring to a boil. Reduce to a simmer and cook for 3 hours.
A few notes – Roasting the bones really helps to bring out their flavor. Please be sure to cool your stock safely if not using right away. You have two hours to bring it down to 70* and an additional 4 hours to get it down to 41* before you put it in the fridge. Transfer the stock into smaller containers and place the containers in an ice bath, stirring regularly. ServSafe at work, baby!
Have you ever made your own stock?