My post about COFFEE

I LOVE COFFEE!! Nuf said. :D

giggles

Life is measured in time: BC and AC. That, to me, means "before children" and "after children."

Socks socks and more socks

Why I’m Obsessed with Socks

I like socks. Funky socks. Bright socks. Socks that make me smile when I look down. (Toe socks? Nope. Not for me.)

Crew length is my jam—short socks slide down into my shoes and start the endless finger-in-the-arch rescue mission. Knee socks? They roll. Slouch socks? Don’t get me started.

Clean socks are non-negotiable. And if I wear them for just a few minutes, they must go back on the same foot—or they feel wrong. It’s a thing, right? Comfort matters, so 50% cotton or more is a must. And the toe seam? Please, sew it properly. Why leave that part itchy when no one sees it anyway?

The fun is in the upper part—the patterns, the colors, the little personality statement you wear every day. My go-to: GAP and Target. Never paid more than $2 a pair. That’s sock heaven.

So go ahead, treat yourself. Grab a pair of funky socks and let your feet do the talking.

Razors

Calling all Ladies!
What kind of razor do you use? Seriously. Do you use disposable razors? If so, what brand? Or do you switch around like me. I buy the designer elite brand then realize that they don't last more than two shavings and couldn't cut a warm stick of butter, so go back to the cheapy brand, which works great as long as I remember which one to get. But then I forget which ones to get the next time I purchase and get a cheap brand that nicks and give me razor bumps so I revert back to the elite "pricey" ones, which couldn't cut a warm stick of butter, so I get the cheapy brand, which works great as long as I remember which one to get.... and the maddening cycle continues!!! So, seriously..... what do you use??

Chicken and Dumplings

Recipe courtesy Sandra Lee

Source

Level: Easy

Serves:4 servings

Ingredients

• 4 pounds chicken leg quarters
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 4 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, chopped
• 1/2 (8-ounce) package sliced mushrooms
• 1 cup frozen corn
• 2 (14-ounce) cans chicken broth
• Water
• 1 cup baking mix
• 1 teaspoon poultry seasoning
• 1/3 cup milk

Directions

Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.

Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.