Friday, August 1, 2008

Busy Friday

Well, I just had the pleasure of learning that, even though my entry for the topic of "Telephone" didn't finish in the topmost ratings, it still came in 6th out of the 50 entries in my level, and 21st overall (out of 184 entries). It's called, "The Call of the Dialed," if you want to look it up in the index. Those of you who know Phillip will definitely recognize him in it. (I would put the link directly here, but for some reason links don't seem to work in this text entry box.)

I think I just exceeded the legal limit for fun while writing, doing the entry for this week's contest. If the fun police come and haul me away, you'll know why. I'll let you know when it's posted.

Lots of housework done again today. Hurray!

Nathanael did great getting his dental impressions made today. That's not the most pleasant experience, but he sailed through it, despite getting gagged pretty badly at one point.

Phillip has been W-I-L-D for the past couple of days.

Andrew is doing fine.

John is working on getting accustomed to this whole diabetes thing. We just ordered some software from the ADA that will analyze my recipes and also has hundreds of ADA recipes included. We found it brand new on eBay for $4, which was a steal.

I've joined the e-mail prayer chain at church, and today was a very busy day. It's a small church, but it seems to have had an inordinately heavy load of serious concerns developing in people's extended families. I'm glad to be able to be involved in praying for that. It seems like such a small thing to do, but we won't know until Heaven how much of a difference it has made.

Tonight's dinner was Santa Fe Chicken and Mexican Corn Casserole.

Santa Fe Chicken

1 large onion; chopped
1 tablespoon Butter
1 1/2 cups chicken broth
1 cup salsa
1 cup rice, long grain; uncooked
1/8 teaspoon garlic powder
2 lb chicken breast; boneless, skinless
1 cup cheddar cheese; shredded

In a large skillet, saute onion in butter until tender. Add broth and
salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over
rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes
longer or until meat juices run clear. Remove from the heat. Sprinkle with
cheese; cover and let stand for 5 minutes.


Mexican Corn Casserole

2 large eggs
1 can (14 oz) creamed corn
3/4 cup cornmeal
5/8 cup buttermilk
1/2 cup butter or margarine; melted
4 oz green chilis; chopped
1 medium onion; chopped
1/2 teaspoon baking soda
6 oz shredded cheddar; divided

Preheat oven to 325. Beat eggs in a large bowl; add the next eight
ingredients and mix well. Stir in ONLY 1/2 of cheese. Pour into a greased
2-qt casserole dish. Bake, uncovered for 30-45 minutes or until done. Top
with remaining cheese. Let stand for 15 minutes before serving.

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