I’m getting pretty excited about this weekend. The Food Blog Forum is coming up and I’m excited about meeting all of these other bloggers out there. A little nervous too, but mostly excited now. I’ve got my camera batteries charging, a full tank of gas, and my friend Dawn’s GPS ( because I always get lost in downtown Atlanta). Now the only thing left to do is figure out what the heck I’m going to wear.
Isn’t it just pitiful that I can’t figure out what to wear? 5 years ago it wouldn’t have been a problem. Now that the majority of my days are spent in t-shirts from high school and a pair of sweatpants, all knowledge of how to dress for a meet-and-greet in a room full of people I don’t know has completely left me.
My closet is pretty sparse too. I think I own exactly 2 pairs of jeans that don’t just scream ” Hi! My name is Jodie and have 3 year old twins!”. But are jeans too casual? I think I have a pair of dress slacks that I can still fit in…maybe fit in. I’m not sure. I bought a cute little black dress for $17 today. It’s graciously hides my fat rolls. I’m thinking after-party on that one though. With flats, because heels no longer agree with my feet… or my marriage status.
I guess the question is, What do you wear when you have no idea what to wear? I’m guessing that t-shirts and ratty sweatpants are probably not on that list. Which is a shame, because I hold the market on that fashion line.
Can anyone out there knock the dust off my fashion sense for me? Just point me in the right direction and I’ll give you a great dinner recipe. Pleeease.
Thanks. You’re the best.
Creamy Chicken Pasta
1 pound of hot cooked egg noodles
3 slices of bacon
1 cup chicken broth
1 cup chopped cooked chicken
2 medium carrots, peeled and sliced
1 cup frozen peas
2 cups of half and half or heavy cream
zest of 1 lemon
pinch of cayenne
2 t. Herbes de Provence
2 T cornstarch ( optional)
salt and pepper
juice of lemon
Chop bacon and fry in a skillet until crispy.
Add cream to the pan and whisk.
Bring to a simmer and let reduce until sauce is thickened, about 10 minutes.
If the sauce doesn’t get as thick as you would like ( or you are impatient like me), scoop up a little sauce out of the pan and stir in the cornstarch. Return the slurry mix back to the pan and whisk. Sauce should thicken up .
and top with a squeeze of lemon juice and cooked bacon. Serve and enjoy!
- 1 pound of hot cooked egg noodles
- 3 slices of bacon
- 1 cup chicken broth
- 1 cup chopped cooked chicken
- 2 medium carrots peeled and sliced
- 1 cup frozen peas
- 2 cups of half and half or heavy cream
- zest of 1 lemon
- pinch of cayenne
- 2 t . Herbes de Provence
- 2 T cornstarch optional
- salt and pepper
- juice of lemon
- Chop bacon and fry in a skillet until crispy.
- Pour off the fat and add broth, carrots, lemon zest, cayenne, and Herbes de Provence to the pan. Bring to a simmer and cook for a couple of minutes to help soften the carrots.
- Add cream to the pan and whisk.
- Bring to a simmer and let reduce until sauce is thickened, about 10 minutes.
- If the sauce doesn't get as thick as you would like ( or you are impatient like me), scoop up a little sauce out of the pan and stir in the cornstarch. Return the slurry mix back to the pan and whisk. Sauce should thicken up .
- Add in peas and chicken. Cook until warmed throughout. Taste sauce to check for seasoning.
- Toss noodles and sauce together well and top with a squeeze of lemon juice and cooked bacon. Serve and enjoy!