Photo: taken this morning after seminary.
I have to say, all things considered, I sorta like seminary. I like the study part. And I like some of the teaching parts, and I'm working really hard to like the waking up parts -- but that might be asking too much. And no, this does not mean I'd like to do it another year. I'm just trying to have a good attitude here and now.
I don't have a lot of fun to report. Not much fun is generated when you spend most of your day at a desk reading and writing. But I am writing and that is good. I keep pinning posters about how it's better to try and fail than never to try...which is strangely comforting to me as I wait to hear what my advisor has to say about my work thus far.
At any rate, here are a few links to liven up your day:
- I've been using this transfer app to get my Instagram photos to my computer. I agree that it's a little silly to pay for such an app when actually plugging the phone into the computer is not exactly a great feat of strength. But still, I find myself transfering photos a lot more often.
- Dude. I made these brownies yesterday. I don't even really like brownies. Or, I didn't. But now I do. These brownies will make you a believer. Sterling tried one and was all, "We'll never make brownies from a mix again!" And I was all, "That's easy for you to say."
- Got most of my Project Life stuff yesterday. The whole time I was ordering it I kept saying, "I'm not even sure if I'll do this." And I was on the phone with Debbie, who answered back, "I can't believe we are considering this." And then we both clicked the final button and bought the darn stuff. Cuz we need a project.
- And finally, I made So-Easy Coq au Vin last night. I'm dying to link the recipe for you, but cannot FOR THE LIFE OF ME find it anywhere on the vast Interweb. So I'm going to type it up for you, and hope Better Homes and Gardens doesn't get me for copyright infringement. It was good. Perfect for a wintry evening.
So-Easy Coq au Vin (adapted from Skinny Slow Cooker)
8 oz mushrooms (sliced)
4 medium carrots (sliced)
1.5 cups frozen pearl onions
6-8 large chicken thighs, skin removed
1 cup dry red wine
1/2 cup chicken broth
2 Tbsp tapioca
2 Tbsp red wine vinegar (I was out and used apple cider vinegar)
1.5 tsp herbes de Provence
3 cloves garlic, minced
Italian parsley
4 cups whole grain noodles (cooked)
1. Chop mushrooms and carrots and place, with frozen onions, in the crockpot
2. Season chicken thighs with coarse salt and FGP and brown in a large skillet (about 6 minutes). Add to crockpot.
3. Deglaze skillet with red wine. Reduce heat and simmer for two minutes. Remove from heat and stir in broth, tapioca, herbs, and garlic. Season with salt and pepper. Pour over chicken.
4. Cook on low for 5-5.5 hours OR high for 2.5 to 2.75 hours.
5. Serve over cooked noodles with sprinkling of parlsey.
Serves 6
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