Occasionally my husband and I like to take a drive to see sights and blow off steam. Yesterday we went to Campbell’s Covered Bridge.
We got there just before sunset, and no one was there.
You can walk under the bridge (if the water level is low). I like knowing how things are made.
The bridge has been restored beautifully, and a park area has been added with a walking path and plenty of seating.
Over the years people have left their marks on the bridge. I don’t condone graffiti, but in this case I think it is interesting how far back the marks go.
If you are ever in the area I highly suggest going to see Campbell’s Covered Bridge.
Quite a while ago I read this book:
I wanted to immediately launch myself into a life of gnome-making, but that didn’t immediately happen, and I forgot about gnomes for a little while.
Yesterday I decided it was finally time to take the plunge. I bought the supplies I was missing and dedicated myself to needle felting gnomes.
Meet Bigols the Gnome (my dear husband named him).
Bigols was very excited to enter this world. He immediately took an interest in many things.
Making gnomes is addicting. Pretty soon Bigols had a brother, Igze.
And soon after that their gypsy sister entered the scene.
Help! I am being taken over by the gnomes!!
One of my favourite meals growing up was my mom’s Chicken Pot Pie. I still love it, and I figure everyone has to eat, so here’s the recipe. I hope you enjoy it as much as I do.
2 premade pie crusts
1/3 c. butter
1/2 onion, diced
1/3 c. flour
salt and pepper to taste
1 1/2 c. chicken broth
1-2 Tbsp cooking sherry
2/3 c. milk
2 chicken breasts
3-4 medium potatoes
Handful of green beans
Handful of peas
Preheat Oven to 425*F
Cut chicken up into 1″ pieces. Boil in water until done (if you want some extra flavor you can add cooking sherry and chicken broth to the water).
In a large skillet melt butter, add onion, salt, and pepper, and cook until onion is tender and translucent. Mix flour in and cook for a minute or two. Add milk, broth, and cooking sherry; whisk to combine and prevent lumps from forming. Stir in vegetables and cook until gravy is thick. Stir in chicken.
Line a 9″ pie pan with one crust. Add gravy mixture to the pan, top with the remaining crust, seal edges, and flute. Cut slits in several places in the top crust.
Bake 425*F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.