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Researching dinner for Monday as well as for Crock Pot Tuesday.

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Recipe 1: Sweet and Spicy Chicken

  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 1 3 1/2- to 4-pound chicken, cut into 10 pieces

We did not cut the chicken. We put olive oil into the pan, panfried each side for about 5 minutes, and then stuck it in the oven for a bit.

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Halfway done.

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Recipe 2: Stir fry veggies. This one we made up.

  • Leeks
  • Carrots
  • 1/2 bag hodge podge veggies
  • Molasses
  • Chili powder
  • Salt
  • Pepper
  • Leftover oil from frying the chicken

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Also included is tofu for frying. With lots of chili powder.

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Last night was a big night in our little kitchen. Jennie is finally getting over the flu, and while she still doesn’t have much of an appetite for eating, her desire to cook has returned!

We celebrated in the usual manor–an overly ambitious cooking marathon! It started innocently enough. We planned to make tofu, veggies and rice for ourselves and chicken for Jeff. (Andrew has class FOREVER on Monday nights, so we rarely see him. Hence the tofu…) So, already we were planning two seperate meals.

Then, I mentioned my crock pot.

I have crock pot, a truly magnificent wedding gift, that had never even come out of the box. Not for lack of interest, but rather, lack of space. However, it is now Fall and the perfect time to start making stews and roasts and soups and chilis that can simmer away all day and be hot, ready, and delicious when we return home and come in out of the brisk 60 degree weather.

So meal number 3 was in the works.

Then Jennie announced she wanted cookies, and I mentioned having a box of pumpkin bread mix, and BAM. 5 cooking projects, just like that. It was marvelous.

I’m happy to report it all went off more or less without a hitch, except a minor incident in which I added WAY too much chili powder to the tofu and veggies. We ate them anyway, it was just more of an adventure than we intended..

So before I crept out of the house this morning in the pre-dawn hours (yes, parents, I get up before dawn, now) I threw our pre-chopped apples and onions, with some pre-thawed chicken breasts, some salt, pepper and rosemary into the crock pot and topped it all off with a chicken broth/mushroom soup mixture and set it to cook on low for 8 hours. I can not wait to go home and enjoy. Pictures of last night’s adventures are to come, and we will update you on the results of our first crock pot venture.


Sister J here, still working on getting better. Corelyn has been attempting to pull me out of my sickness with soup, Everwood, and goldfish crackers. After a half day of work, and a four hour nap to rest from it, and a not-so-appetizing half cup of rice, I am being pulled back to help by Full House reruns and Halloweentown movies on Disney.

Hopefully by Tuesday I’ll be back in action, but for now, 5 Good Things about…the Flu?

1. The very best boyfriend a woman could ask for, who knows how to keep her surviving even when she doesn’t want to survive much.

2. The very best blog partner, neighbor, and BFF, who would make her soup, keep her company, and make sure she’s eating at least 3 dino nuggets each sitting.

3. Full House reruns, old movies I’ve haven’t seen in years, and Gilmore Girls Season 1.

4. Kix cereal.

5. Getting to eat whatever I want, when I can keep food down, since I haven’t eatten real food in  a week.

That’s all for now — hope to see you, cooking something delicious, real soon!


Flu foods

Posted on by Corelyn

Today is a sad day at Garlic My Soul as Jennie has come down with a nasty flu. Jeff has been doing an excellent job keeping her full of fluids and soup and crackers, and I’m going to do my part and make her some homemade chicken soup tonight.

I found this receipt on epicurious.com for what looks like a pretty simple Chicken Rice soup with all the essential ingredients. I like it because I can just buy a rotisserie chicken which will make the whole thing so much faster.

I’ll need…

  • 1 (2-lb) rotisserie chicken
  • 3 celery ribs
  • 1 medium onion, quartered and left unpeeled
  • 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
  • 2 fresh thyme sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 10 cups reduced-sodium chicken broth (80 fl oz)
  • 2 medium carrots, cut into 1/4-inch-thick slices
  • 1/2 cup long-grain rice, rinsed

One of the recipe comments suggested cutting the rice in half, adding some leeks and some garlic. I’ll keep you posted on the results.

Do you have any good flu food suggestions?


Today marks the launch of my company’s new Ad campaign for one of our biggest brands, Wonderful Pistachios. Go check it out at GetCrackin.com.

My favorite is the Levi Johnston Ad:

[youtube=http://www.youtube.com/watch?v=ggB6SsB4DgM]