The happy life of a happy wife…

{January 28, 2011}   Love Poem

Roses are red and violets are blue,
I love you so much I got you something new.

I’ll give you a hint, it’s big and white,
And it fits perfectly, even though the space is tight.

I know how much you like being cold,
So I got you a refrigerator, new not old.

Even though you’ll be out in the garage,
You’ll have the soda & water as your entourage.

But in the freezer you’re my #1,
A delicious breakfast home run!

At the breakfast table you’re my beau,
Because my heart belongs to you, Eggo!

“Write a love poem to a favorite food.”


{January 21, 2011}   Writer’s Workshop

Mama's Losin' It

He’s:   Hot
I’m:     Cold

He’s:   Liberal
I’m:     Conservative

He’s:   Agnostic
I’m:     Catholic

He’s:   Jerry Springer
I’m:     Judge Judy

He’s:   Drama-free
I’m:     Drama-Queen

He’s:   Computers
I’m:     Notebooks (the paper kind)

He’s:   Wing it
I’m:    Follow a recipe

… etc …

But we seem to work no matter our differences.  I honestly love the fact that he’s ok with us being different… he doesn’t care that I don’t share his same interests and it’s ok for us to be our own person.

Recipe adapted from: The Girl Who Ate Everything

You know you want to take a bite out of that, don’t ya?

The ingredients

Chopped pretzels +

Peanut butter =

Yummy truffle stuffle

Roll into balls

Dip in chocolate

Sprinkle some toffee bits on top

Chill in the fridge

I don’t freak out trying to make my truffles perfect.  Remember that your cooking has home-made charm  🙂


  • 1/2 cup crunchy peanut butter
  • 1/3 to 1/2 cup finely chopped salted pretzels
  • 1 box Baker’s semi-sweet chocolate squares
  • 1 bag Heath toffee bits for garnish


  1. Combine pretzels and peanut butter in a small bowl.
  2. This step isn’t necessary, but it will make it much easier:  Chill the mixture in the freezer until firm (15 minutes)
  3. Line a baking sheet with parchment or wax paper.
  4. Roll the peanut butter mixture into balls – roughly 2 tsps each.  Transfer to the baking sheet.
  5. Freeze until very firm (about 30 minutes)
  6. Following the directions on the box, melt the chocolate.
  7. Roll the frozen balls in melted chocolate and transfer back to the baking sheet.
  8. Sprinkle toffee on top and then refrigerate until the chocolate is set (about 30 minutes)

My truffles were quite large, so this recipe only made 7.  Adjust to your desire  🙂

{January 19, 2011}   Char Siu (Dinner Done!)

Tender pork loin with a sweet, caramelized glaze of brown sugar, hoisin, soy and a medley of flavorful spices…

Check out those awesome little drippings of juicy flavor!

Add that to this sauce and you are golden…

When I told Shane what I was making for dinner last night I got the rolling of the eyes that normally accompanies new recipe try-outs for him.  I don’t know if he’s never had chicken and dumplings before or if it just isn’t his thing, but he’s always said he doesn’t like dumplings.

Well…  I’ll take some credit now because he liked MY dumplings!  😉

This is a slow cooker recipe, although the timing isn’t great for a working person.  Only requiring 5-6 hours, it isn’t quite long enough to start in the morning and leave on all day (unless you have one of those fancy crock pots that will automatically switch itself to the ‘warm’ setting when it’s done.)  For me though, this is a great weekend dinner.  Start it around noon on a Sunday afternoon and you’re good-to-go.

And using the frozen chicken breasts is an added bonus!  I did some research, and the Crock-Pot website says (link here) you can use frozen meats in your slow cooker, but obviously make sure the meat is fully cooked before eating it.  (Duh?)  The below recipe was enough time for mine to cook, but please do double-check your meat with a thermometer.

So throw your chicken in, season to taste, add a pat of butter on top of each…

Like so…
And then add the rest of the ingredients (which I didn’t take a picture of because my camera ran out of battery, but I think you can handle it)

And voila!

Super easy and super tasty chicken and dumplings!
I took that pic when it was piping hot straight from the cooker, but it does thicken a bit upon standing.


  • 4 boneless, skinless frozen chicken breasts
  • 2 tbsp butter
  • 2 (10.75oz) cans cream of chicken soup
  • Chicken broth
  • 2 cans refrigerated biscuit dough (I used 2 of the small cans)
  • Seasoning, to taste.


  1. Place the chicken in the slow cooker.  Season as desired (I just used salt, pepper, and a generous sprinkle of garlic powder)
  2. Add 0.5 tbsp of butter over each piece and then pour the cream of chicken soup on top.
  3. Dump in the entire container of chicken broth and then top with enough water to cover the top of the chicken.
  4. Cover and cook on the high setting for 3 1/2 to 4 hours.
  5. Remove the chicken breasts and cut each breast into 3-4 pieces.  Put the chicken pieces back in the slow cooker.
  6. Tear your biscuits into little bite-size pieces.  It doesn’t need to be perfect.  Place the biscuits in the slow cooker and cook for an additional 1 1/2 hours.  Your biscuit dough should have a dumpling-like consistency and shouldn’t be raw in the center.
  7. Enjoy!

et cetera
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