Monday, February 7

Manicure?

This color is fabulous!
"French Affair" by Essie "soft lavender pink"





I've been attempting to keep nice nails.  This is proving very tricky!  A professional manicure will last me 2 days.  An at home manicure will last about the same, however I will not have the drive to switch over, and usually the polished will be messed up during the drying so the nails were never "nice" to begin with.

The Culprit:  Cleaning, washing hands, picking at the polish, breakage, having a toddler, and the original enemy:  having to pee while polish is drying and usually wearing something impossible to pull up and down without mushing thumbs!

Tips to keep them nice that I won't use because I'm impulsive:

1. Wear rubber gloves while cleaning
2. Don't drink 3 cups of coffee then do nails


Tips to keep them nice that I will use:

1. When at home paint nails while not wearing pants.
2. If forgotten to remove pants... paint thumbs at a later time.
3. Just get toes done at nail salon, leave nails for at home since it's just not going to last.
-------further on the not getting them done at the salon part:  they file the tops of my natural nails and i do not wish that if not wearing polish i look like i've been wrestling with a sand paper alligator.

Tuesday, February 1

MY EPICALLY AWESOME Chicken Soup Recipe


I just made this up, and it RULES!

3 Boneless skinless organic chicken breasts

3 large carrots cubed

3 stalks celery chopped

1 celery heart with lovely leafy goodness intact chop it too!

1 HALF large red onion (or one small) diced

1 HALF large yellow onion (or one small) diced

1 shallot diced

6 large garlic cloves sliced

2 quarts organic chicken stock

2 yellow potatoes

1 cob of Corn cut fresh off the cob

1 can Red Kidney Beans

1 tablespoon Paprika

3 Bay Leaves
pepper to taste

ass load of salt (to taste)

1 tablespoon rosemary

1 stick salted butter

3 cups water

2 tablespoons basil ( i used fresh squeeze kind)  adjust to dried or fresh chopped... dried less fresh chopped same.

3 tablespoons "italian seasons mix"  ie rosemary oregano marjoram basil sage (mine also had peppercorn echinacea and sweet bell peppers*"herb garden" by elements of spice.



IN A LARGE POT:

Medium HIGH Heat:
1/2 stick butter add chicken breast and seasoning (include some salt and pepper) stirring occasionally until white on all sides.

add onions garlic and shallot, saute until the red onions look lighter in color.

add carrots celery corn potatoes stir around let sit and simmer on medium high for about 5 minutes stirring often to not burn on the bottom.

Add drained can of beans and stir same as above let simmer for a few minutes, then add the Chicken Stock.

Leave on Medium/High Heat until the soup bubbles to a boil stir every so often to ensure all the goodies aren't burning at the bottom.  Take the temperature down to Low/Medium and continue stirring at least once every 15 minutes to keep it moving along.  add 2 cups of water and apply the lid taking the stovetop down to Low.  Simmer for as long as you'd like.  Check the taste and add salt and pepper as you see fit, or anything else i didn't measure i just eyeball the seasonings.

I'm thinking of adding wide egg noodles in for chicken noodle soup for Ace.  If I do decide to do so I would obviously wait until the very end as the noodles would cook quickly and then dissipate into yuck slime if over cooked.  maybe even just cook some separately and add in when served.