Category Archives: Kitchen

I found some Belgian Chocolate.

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I found it in one of my drawers the other day, and this week called for chocolate. I got it in Belgium, so it’s a bit old, but it still tasted good. I just wish that Charissa, Autumn and Harmony were here to enjoy it with me.

Yep, it’s chocolate with hazelnoots in it. I love hazelnoots.

It was enjoyed while drinking a tall glass of milk and working on P’s sweater vest. Wanna see? Ok.

So, ok, you can’t see any shape to it, but that’s because it’s on needles that are too short. I need to buy a new set of circular needles that are a bit longer (but hey, I’ve knitted two adult sweaters on them and it worked ok) but it’s just hard for sizing as you go… I am loving this yarn though, it’s perfectly soft, but nice and sturdy (and kind of thick, so it knits up pretty quickly)

And, another happy bit:

My basil was having rough times not getting enough sunlight, so I hung it in the window so he could get a little sun and keep growing. We are getting a bit of sun around here, and it’s be oh-so-nice.

Also did a bit of guitar work this afternoon.
Isn’t she a beaut? Still working on building up my callouses.

And also trying to work on being able to sing and play at the same time… it gets kind of hard and I’m not very good at multi-tasking, apparently.

Happy Weekend, Everyone.

Chicken Cheddar Chowder

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The best thing I’ve eaten this month. No joke.

4 cups (28 oz) vegetable, chicken or beef broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onions
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

1. Bring broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer until vegetables are tender, about 15 minutes. *

2. Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over
low heat until thickened. Stir in cheese and cook until melted.
Add cheese mixture to broth and vegetables along with the chicken. **
Cook and stir over low heat until thoroughly heated.

*I boiled my veggies longer, I added the carrots and celery first and let them boil for about 5 minutes, then added the potatoes and onions, even after the 15 minutes I didn’t think they were soft enough, so I let them boil an additional 15 minutes and they were just about right. I also didn’t add any of the salt or pepper it asked for, and just had it on hand at the table, but I found that it did not need either, however Paul added pepper to his.

**I would add about another 1/4 cup flour and maybe 1/4 cup more cheese, as my chowder was not as chowdery as it was soup, but it was still delish.

Trust me on this one, you want to make this. And you want to eat it every day until you die. I made it this evening and was very, very pleased. And it helped that I already had all the ingredients in my fridge. This, paired with some Artisan Bread, boy howdy, what a treat. I, unfortunately, did not have the foresight to think of baking some Artisan Bread to g with this chowder, but I know deep down in my heart that Chicken Cheddar Chowder and Artisan Bread would be the best of friends.