um, surviving. thanks.


So things have been NUTS lately! As soon as I finish canning my peaches, I will share more of the fun things I have been up to. Let me just say that I have been flooded with projects and hopping to an unusual number of social events (Woohoo!). I guess I am just checking in with the 4 of you who read this blog. Hopefully I’ll get things pulled together soon. Which certainly involves carving out a little sleep. That is next on my to do list. Goodnight, may your kids let you sleep. (Okay that is wishful thinking, but you get the sentiment.)

emily’s first day of school


Emily just about shivered with anticipation this morning as she got ready for school. She actually just had to shout out “Today I am going to preschool!” a few times. We have heard many things about Miss Allison over the past few weeks. (Such as a declaration that Miss Allison said I could have a treat! the other day.) Now she finally really gets to get in and know her wonderful preschool teacher. You can see the excitement:

lemon chicken with roasted potatoes


So, I’ve been trying to get a project post put together since Monday, but I am having technical difficulties–all user related, of course. Hold your breath. It’s coming. In the meantime, allow me to share my all-time favorite go-to potato recipe. It is from a trusted long time friend. Just kidding. It is from Lipton. It’s good though. Every time I make it, people ask for the recipe. Do me a favor and pretend it is really special when people ask you for the recipe.



4 chicken breasts

1 lemon


garlic salt

1 can cream of chicken soup

1/4 cup sour cream


1 clove garlic, chopped

1/4 tsp. lemon pepper


2 lbs. red or Yukon gold potatoes

1/2 cup olive oil

1 pkg. Lipton onion soup

salt and pepper to taste


1.Cut potatoes into 1″ chunks and place in a 9×13 baking dish. You want them to be in a single layer if possible.

2. Mix the dry Lipton soup mix with olive oil and salt and pepper to taste. (Keep in mind that the soup is salty, so don’t over do it.)

3. Pour the mixture over the potatoes and toss to coat. Place in a 400 degree oven. (They need about 45 minutes total bake time.)

4. Spray another (smaller) baking dish with non-stick spray or pour a little chicken broth in the bottom of the dish. Then add chicken breasts.

5. Slice half of the lemon as thinly as possible. Squeeze the other half over the chicken and sprinkle with paprika and garlic salt. Then arrange lemon slices in a thin layer over the top and put in the oven alongside the potatoes. (The chicken needs about 25-30 minutes to bake.)

6. Mix the cream of chicken soup with the sour cream, lemon pepper and garlic in a small sauce pan. Add enough milk to give it a creamy sauce consistency and stir frequently until it bubbles.

7. After you have plated the chicken, drizzle the lemon sauce over the top and serve with potatoes and nice green (Salad, broccoli, peas, etc. If you don’t mind stinky kitchen, halve some Brussels sprouts and cook them with the potatoes–so good! So smelly.)

This looks nice, it’s a good company dish. I love the thin-sliced lemons and eat them with the meat. However Michael left his on the plate. Some of us are more adventurous than others. I’m not saying it’s wrong. Mostly because I’m not the judgy type.  Actually, I’m really thinking that it sounds good right now.  Um, too bad it’s bedtime, not dinnertime. Maybe tomorrow. Watch out honey, I might even pick up some Brussels sprouts. He’s a good sport.