As I wrote my title, I wondered almost immediately,"Is 'smattering' really, honestly, truly a word??" And then I decided that due to the fact that I am recovering from the flu, I simply do not care enough to make an effort to grab my 25 lb., ancient dictionary (seriously, folks; it's from the 1940's) and embark upon a quest to discover the validity of the oh-so-effective word, "SMATTERING". The bottom line: I like it. So it's going to stay. The word "smattering", that is. And my ancient dictionary. Oh, never mind...
1) I am desperately praying that my computer will properly upload my 174 photos, most of which are our vacation photos from August. I have making sad, fruitless attempts all week to accomplish this seemingly simple task; and yet, something always seems to go wrong at the end of the "importing" process. And it's making my armpits itch really bad, which is what happens when I get really nervous or surprised. So far, we are on photo #29 of 174 photos. May the Lord preserve my sanity, patience, and ever-so-itchy armpits.
2) I have been cooking and baking up a storm, and quite victoriously, I might add! Here are my most recent victories:
One itty-bitty suggestion: use the chicken base. The recipe says it's optional, but I had to triple the salt to get the taste I was looking for, and I don't think I would have had to do that if I had been functioning as an intelligent human being and used the chicken base. Oh, how I do so long to function as an intelligent human being these days...but I digress. Here's another:
This is so good I could scream. No, really. It's that good. I ended up adding a bit more sugar to the curry dressing- I like it a little on the sweet side. I must warn you, though: this recipe makes a TREMENDOUS amount of salad. I have spent the last week pawning off 2-cup ziploc containers to three different friends of mine, and I STILL had enough for 3 lunches for little ol' me. Now that's ALOT of Curried Chicken Pasta Salad.
And now for some dessert...
Really, this is my favorite discovery of all. I have already written of my great admiration for Molly Wizenberg, and this recipe is one of her many delightful and terribly yummy recipes. We could be friends. I just know it. These "cookies" have the teeniest hint of a slightly burnt caramel taste, somewhat akin to Creme Brulee (sorry. Too lazy to use the proper accent marks.). Another bonus: these are SO incredibly quick and easy to make. I mean, like the speed of light quick. Almost. Nearly. Well, I make these with my two older boys (3 and 2 yo), so I think that qualifies as a quick and easy recipe.
You may notice that the first two recipes I have posted are from none other than Ree Drummond, aka The Pioneer Woman. I have several things to say about Ree:
1) If you have not heard of The Pioneer Woman, please crawl out from under your rock and go to www.thepioneerwoman.com. Now. Okay? Okay. She is just wonderful. Her recipes are so very, very good and her blog is outstanding. I read it every day, and that is no exaggeration. She makes me laugh, smile, and her recipes fill my tummy with yummy food. What more could a mother of three children(all under the age of 4) possibly want?
And there you have my smattering of thoughts. Here's an update on my photo upload situation: It's official. I'm going to have a brawl with my computer. So while I wrestle around with said computer, why don't you go whip up yourself a delectable batch of flapjacks? You won't be sorry.