How is your weekend going? 🙂
We’re having a pretty decent weekend.
Kicked it off by hanging out with my sailor and some of his buddies on Friday after work.
Um, nope, not water in the glass but I do have water as a chaser. 🙂 And I may or may not have eaten a ridiculous amount of sausage pizza.
On Saturday, we were supposed to go to a Navy car wash but rain kept us away. We ended up going to lunch and watched the rain. I had an AMAZING turkey and cranberry chutney sandwich. Seriously, this was major happiness in my mouth!
After lunch, we hit up our local “we sell everything under the sun” hardware store where I snagged an awesome new cast iron skillet!
This thing is HUGE! It’s 17 inches and I can’t wait to use it! It’s a little too big to fit into my cabinet so it’s “put away” spot is going to be right there on the stove. Haha!
I met up with some friends later for a Blue Wahoos baseball game. Yes, the Blue Wahoos. No, I don’t get it either.
It would have been so much better if they had won. They were leading 6-1 and they gave up 5 runs in the top of the 9th. *sigh* We left during the top of the 12th because it didn’t look like the game was ever going to end. I checked after I got home and the game went through 16 (!) innings and they ended up losing 8-6. They were so close! Oh well.
Today’s been pretty relaxing – laundry, grocery shopping, got Christine’s oil changed and I’ve been watching pre-season football and the Track and Field World Championships. I LOVE days like this. 🙂
Oh, and this happened, too.
Crockpot Sweet and Sour Chicken
makes 8 servings
(recipe from the coolest lady on the planet, Ms. Betty Crocker)
1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired
1. Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
2. Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
4. During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.
5. Om nom nom!
1. What did you do this weekend?
2. Baseball – FUN! or No Way, Jose?