Sunday, January 03, 2010
Sunday Leftovers: Volume 02: Issue 08
Howdy true be-loggers, welcome to Sunday Leftovers. I have sick all week and that has made me boring, so this is what is left over.
[The Back Window]
CREDIT: No idea
CREDIT: Japandroids - Young Hearts Spark Fire
[Happy New Years]
I am a little cranky this week. I am overcoming another cold and I don't typically get sick, so I am a total wuss when it comes to the flu. This cold has caused me/allowed me to sit on my ass and watch a ton of crappy movies (Holy shit - the Battlestar Galactica movie "The Plan" was TERRIBLE). My optimism for the future declined with every sugary crap movie HBO has presented to me. Why am I telling you all this? Because I don't have much in terms of rants or anything I really want to write about. Just meandering, yellow mucus thoughts.
I am glad all the holiday bullshit is over and as I read everyone's decade lists and summaries, I just think we shouldn't straddle this new decade with all our hope, optimism, and longing. New decade, same problems. Wow - I am a grouch today.
[Recipe of the Week: Chicken Pot Pie]
I ordered this at a restaurant this week... and I never made it myself. So here we go.
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
[DIY: Make your own Irish Cream]
Yes this can be a recipe too, so sue me.
From Cupcake Project
What you will need....
Light cream or whipping cream, depending on how rich you want your drink
Sweetened condensed milk
A good bottle of Irish whiskey
Hershey's chocolate syrup
Go to Cupcake Project for the instructions.
[Video of the Week]
Miles Davis does Michael Jackson... Why? Why?
If you need to reach me, you can do so via email at: "blog at joeylombardi.com". As always, don't take shit from anybody.
Smell You Later,
Joey Lombardi | Create Your Badge