Today is our first real rainstorm since about February, and it is a doozy… We have rain coming down at the rate of better than an inch per hour, better than 3.5″ accumulation since yesterday. This may not seem so phenomenal except that the real storm rolled in at about 08:00 this morning.
Now here in Washington, on the side of this mountain, we’re used to good, serious rainstorms. After all, my gutters on the house are very deep (typical for Western Washington), as compared with many other places in the country. But we’re getting a LOT of rain, and they’re full to overflowing:
It also makes pretty patterns in the deck:
But we needed a bit of a lift because it is SO stormy outside, so I made mimosas!
- In a big decorative glass, easy for you to hold but itself holds about a couple cups:
- Add Triple Sec (doesn’t matter what kind or how much money you spend) to a little less than 1/4 of the way up
- Add orange juice to a bit more than halfway
- Fill the rest of the way with Westport Winery Maritime sparkling Moscato
There we go… something to take the ‘dark’ out of the day. Now we don’t care if the satellite service goes in and out because of rain-fade.
Wheaton of course doesn’t get any, so he just relaxes on the couch, waiting until he and I can go out on ‘adventures’:
You can see how dark the day is; this was shot with available light… Always fun to shoot with light and shadow on a subject with a lot of visual character (and who will sometimes hold still for a moment).
I have a couple ‘indoor jobs’ to do today, then we’ll get to work on something for dinner. As you recall, my wife is still limited on her mobility, but not on her spirit. She went to Physical Therapy yesterday, and so is still hurting plenty today.
And I thought it’d be a good opportunity to make a nice, comforting casserole. And I have just the perfect one to do:
A while ago, a good friend brought this wonderful, comforting chicken casserole over to us, and it was a wonderful relief for me to not have to worry about dinner for a few nights. Actually it was a God-send because I had what seemed like a bazillion house-things to do, and was feeling more than a little stressed about getting them done.
I’d heard that we were going to get ‘some stormy weather’ for today (but had NO idea it’d be like this!), and so last night I went to the local Safeway where it was ‘Five-Buck Chicken Day’ – you get 8 pieces of chicken for $5 – and I got two of them: one dark and one white; plus a couple salads for our dinner. The intention is that we’ll have plenty of leftovers, and those leftovers will go into THIS:
Nancy’s Chicken and Stuffing Casserole
- Cube up a loaf of fresh white bread (I’m using “cheap white bread” from Safeway)
- Shred up cooked chicken – the leftovers from either a roasted chicken or the Safeway Special, as mentioned above
- Dice up two whole medium onions
For the stuffing:
- Saute’ the two medium onions in about 1/4 cup butter; cook at least until transparent, better if slightly browned.
Add to the above while cooking:
- 1 tsp each salt and pepper
- 1 Tbsp thyme
While this is going, get ready:
- 3/4 cup liquid (I’m using a box of chicken broth I happen to have open, but you can use a combination of broth and milk; or you can even use the drippings from the bottom of the tray a roasted chicken comes in, and combine that with the milk to make up the full liquid measure)
- and 1 beaten egg
Coat a 13 × 9 pan with your favorite coating (I’m using butter because I can’t stand the way ‘Pam’ leaves behind an un-removable tar)
Dump all the stuff above into the pan and turn it over a few times to distribute
– or –
Dump the cubed bread in the pan, then combine all the liquid ingredients above in your frying pan with the onions and then dump it over the cubed bread and give it a few stirs. (I’m going to try it this way; sounds a lot easier.)
Distribute the roasted, shredded chicken over the top of the stuffing.
- 1 can, low-sodium Cream of Mushroom soup
- 1 jar of Turkey Gravy or Chicken Gravy (I’m going to use a couple packets of McCormick’s Gravy mix and follow the instructions on the packet, as I couldn’t find jarred gravy yesterday)
- 1/2 cup Sour Cream (approximately: check the consistency before using the whole amount)
Spread this mixture evenly across the top.
Bake at 350° for 35 – 40 minutes.
- This can easily be done ahead and refrigerated. If you do so, cover the pan for the first part of baking, then uncover for the last 15 minutes.
This can easily be halved; also can be done using ‘Stove-Top Stuffing’.
While God’s taking care of the meadows outside, may he have his hand on mine as I take care of us inside.