what's the last thing you ate

[Locutus]

Locutus' chicken for breakfast! 

Glad you continue to enjoy that chicken! 

[kimmi]

I had the rest for breakfast today! haha

[Locutus]

[Sandy Eggo]

Poached egg, wheat toast and 2 slices of turkey bacon.

[me]

Smoked sausage and sauerkraut left over from the other night and some mashed 'taters left over from last night.

[Sandy Eggo]

I marinated boneless chicken in a Mexican/Chilli type seasoning, grilled then sliced it and put it on a bed of romaine and spinach and topped it with avocado, tomatoes, green onions and shredded cheese and served it w/fresh, warm Italian bread.

I was very surprised, it turned out awesome!

[me]

A brown sugar cinnamon pop tart.

[kimmi]

Chipotle macaroni and cheese!  Yum!

[me]

Home made chicken and dumplings, mashed 'taters, and corn.

[Sandy Eggo]

I haven't had chicken and dumplings in SUCH a long time. Probably since my mom made them. I know that I tried them once or twice, but they were never as good, so I stopped.

I had 1/2 of a seasoned grilled salmon steak, steamed asparagus and wild rice.

[me]

I haven't had chicken and dumplings in SUCH a long time. Probably since my mom made them. I know that I tried them once or twice, but they were never as good, so I stopped.

I had 1/2 of a seasoned grilled salmon steak, steamed asparagus and wild rice.

Try this:  Start with 1c flour, a pinch of baking powder, and 1/4 to 1/2tsp salt, one egg, and some chicken broth, you can use canned if you need to or melt a bullion cube in some water.  You only need about 1/4 to 1/2 can or about 1/2 cup.
Put on cutting board and knead in flour until you can't knead anymore in.  Roll or press out and cut.  Drop into boiling chicken broth and, depending on the thickness, cook 1/2 hour to 1 hour.  Just remember the dumplings expand and thicken the broth up so make sure there is plenty in the pan.  Sorry I couldn't be more accurate with the measurements but I've done it so long I just do it in pinches and glop's now...lol  I don't really even measure the salt.

[me]

A small bag of Quaker Cheddar Cheese rice snacks

[Sandy Eggo]

Try this:  Start with 1c flour, a pinch of baking powder, and 1/4 to 1/2tsp salt, one egg, and some chicken broth, you can use canned if you need to or melt a bullion cube in some water.  You only need about 1/4 to 1/2 can or about 1/2 cup.
Put on cutting board and knead in flour until you can't knead anymore in.  Roll or press out and cut.  Drop into boiling chicken broth and, depending on the thickness, cook 1/2 hour to 1 hour.  Just remember the dumplings expand and thicken the broth up so make sure there is plenty in the pan.  Sorry I couldn't be more accurate with the measurements but I've done it so long I just do it in pinches and glop's now...lol  I don't really even measure the salt.

You don't start by boiling the chicken?

[me]

You don't start by boiling the chicken?

If you want to use the broth from it, yes.  The beauty of dumplings is you don't have to let them dry like you do noodles. 

[sally]

I just had my usual bedtime snack of a bowl of moose tracks ice cream.