Snow, Snow and More Snow...

North Mississippi is known for unpredictable weather.  Freezing today, burning up tomorrow.  I am so thankful for the moisture of the recent snow, but I am ready for it to melt away!  Yesterday afternoon we received about 6 to 8 inches of snow.  This was the second big snow of the winter.  The snow was big, fluffy flakes that instantly ignite your inner child to go out and build a snow man, or go for a ride on a sled, a piece of cardboard, or a feed trough liner.  Around here, you must be resourceful with you mode of snow transportation. 

Our Little Pickle has had her fill of snow.  She was so disappointed that she does not have school today.  She has something to prove, and was ready for her turn.  I looked out last evening, and she was happily playing in the snow, blowing bubbles and dancing with joy.  Not sure I have ever seen anyone play with bubbles in the snow, but she was having a ball. When I went to take a picture, she said she was using the bubbles to pray for all of the people driving in this weather.  We learned about using bubbles as a prayer tool in Sunday School a few weeks ago, and she took it to heart.  This Mommy's heart was melted.  What a sweet and thoughtful child, she was truly worried about the road conditions an knew her Daddy had yet to make it home.

The cold made me hungry for comfort food.  Last night we had the ultimate in comfort food. Chicken and Dressing, Mashed Potatoes and Gravy, green beans and rolls.  Then for dessert we had a remake of  the Garden Club Citrus Chiffon Cake with Blueberry sauce.  This hit the spot for a cold and nasty night's dinner.  This is basically Thanksgiving dinner on a weeknight scale.

Chicken and Dressing

1 Pan of Cornbread (if using a mix make 2 and bake in a 10 in round cast iron skillet)

4 chicken breast, boiled with carrots and celery.  Reserve broth for later

1 onion, finely chopped

2 stalks of celery, finely chopped

2 eggs, slightly beaten

1 tablespoon poultry seasoning

Salt and Pepper

6 to 8 cups of chicken broth

Crumble cornbread in a large bowl.  Dice chicken into 1 inch cubes.  Add to cornbread.  Add onion and celery, eggs, seasoning and 4 cups of broth.  Continue adding broth until very moist, and almost "soupy."

Pour mixture into a lightly greased casserole dish. Bake at 375 for 45 to 50 minutes until edges are golden brown.  Serve with gravy.

Chicken Gravy

3 cups of chicken broth
1 teaspoon of poultry seasoning
1 teaspoon granulated chicken bullion
2 tablespoons corn starch
1/2 cup cold water

Bring chicken broth and seasoning to a boil.  Mix together water and corn starch and stir until smooth.  Add slurry to broth and whisk. Cook over medium heat, stirring frequently until mixture thickens.



Thanksgiving revisited...A little wine for heart health.