… what I’m doing this weekend? I’m heading to Chicago for a Girls Weekend with College Girl, my favorite friend Janice, and her daughter K (who is not an official niece of mine, but I love her like one.) I’m also stopping by Dream in Color today, so maybe I’ll have some photos for you on Monday.
… when we’ll have Wollmeise in again? Good question. I’m not sure. But I knew you were wondering.
… who won last week’s random drawing blog contest? Two people – Patricia in OH and Kathryn in MN. Prizes are in the mail already!
... when our annual Random Acts of Kindness contests will start? Next week! Watch for something randomly kind that you can do between now and then, so that you’ll have one to share.
... how to get a copy of my favorite mitts pattern by Jessica, if you’re not on Ravelry to get it there? She wrote it up in a blog post for you!
… about my favorite new pot pie recipe is? I’m glad you asked. It’s this Chicken and Broccoli Pot Pie.
4 cups chicken (cooked and cubed)
2 cans cream of mushroom soup
(or Cream of Chicken, or Cream of Potato)
1 large bag of frozen, chopped broccoli (thawed)
1 can low-fat Crescent Rolls
2 cups shredded cheddar cheese
1 can Durkees French Onions
(I use the big can, because I like them.)
Mix chicken, broccoli, soup, 1/2 can of onions, and 1 cup of cheddar cheese. Pour into 9 x 13 pan and bake for 30 minutes at 350 degrees. Remove from oven and add crescent strips:
Roll out crescent rolls into one big rectangle (pinching seams together) and cut into 6 strips, lengthwise. Put 3 long strips lengthwise on top of the casserole. Cut remaining 3 strips into 6 shorter strips and put these on top in the other direction.
Return to oven for 15 minutes. Add the rest of the cheese and onions to the top of the casserole and bake 5 more minutes.
Got anything else you’re wondering about? Or anything I need to know about you? I’m wondering ….