+ In love with this last minute costume, a flowing hooded cloak.
Happy Halloween Weekend!
Hey: Sunday is the last day to sign up for this year’s Calendar Swap! Get on the ball or miss out until next October. (And possibly be wandering around for an entire year in the meantime, clueless as to what month or day it is. But you know, your choice…)
Have you signed up yet for the Calendar Swap? Caroline and I are really hoping you’ll join us. We’ve got over 100 swappers signed up already, but you only have until Sunday to hop on the wagon so hurry, hurry, hurry!
There is something about the word “cobbler” that just makes me feel all warm and cozy and contented. Most of my cobbler recipes are for desserts – apple, peach, and so on. (And just so you know, I have a chocolate cobbler recipe waiting in my stack of “to be made one day soon” recipes. SOON. Very soon.)
Anyway, cobbler is something I usually associate with dessert, so when I came across this chicken recipe in Mark Bittman’s fabulous video series, I thought I had died and gone to heaven. Cobbler for dinner! NOW we’re talking. First you cook up a heavenly, homey mixture of chicken, carrots and peas all in a creamy herby thick broth.
Then you top the whole thing with a buttery biscuit dough and pop it in the oven. By the time it is almost ready to come out, people and dogs will be drifting into your kitchen with happy and expectant looks on their faces. And really, isn’t that one of the main reasons we make things like chicken cobbler in the first place? Yes it is.
Chicken Vegetable Cobbler
adapted from The Minimalist
3 tablespoons olive oil
1 leek, washed and chopped
salt and pepper
1 1/2 cups chicken stock
2 sprigs fresh rosemary
2 medium carrots, cut in chunks
2 chicken breasts, cut into bite sized pieces
1 cup frozen peas
2 tablespoons cornstarch
1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, cut into small pieces
1/2 cup buttermilk
1 egg
1. Heat over to 400. Put oil in large skillet over medium heat. When hot, add leek, sprinkle with salt and pepper and cook, stirring occasionally until soft, about 5 minutes.
2. Add stock and rosemary and bring to a boil. Add carrots and chicken and simmer until chicken is cooked through, about 10 minutes. Add peas and stir for one more minute. Remove rosemary and discard.
3. Whisk cornstarch with a few tablespoons of cool water to make a slurry and add to skillet. Sir until liquid thickens, and then transfer the chicken mixture to an ovenproof casserole.
4. Put flour in food processor with baking powder, baking soda and salt. Add butter and process until combined, about 30 seconds. Transfer to bowl and mix in buttermil and egg until it comes together into a sticky dough.
5. Drop spoonfuls of batter onto chicken mixture and smooth with a knife, covering as much of the surface as you can. Leave a few holes for the steam to escape. Bake for 35-45 minutes until golden brown. Scoop onto plates or bowls and serve at once.
A notebook full of envelopes to keep you organized. Sweet baby Jesus, I need one of these. It would make bill paying, keeping track of receipts, etc. all so much more manageable (not to mention more attractive). There are even little see-through windows so you can see what’s inside. Delfonics Stock Album Envelope Pouches are available in two sizes and three colors. {via simple + pretty}
I’ve always been drawn to the unique (sometimes wonderfully snarky) handmade pieces In God We Trust creates, but that ring? It had me at hello. It’s even called the Rad Ring. Wish List, meet your newest member.
When I first saw these shoe clips from No. 144 I was immediately reminded of a similar thing my mom had when I was a kid. Clip on shoe accessories that breathed a bit of new life into a pair of heels she’d tired of or to match a certain outfit for a special occasion. I wonder why they’ve never been more popular when there’s the chance to make one pair of simple shoes look like ten. Love the bright colors! {via SeeSaw Designs}
