I was supposed to be on a field trip today to Blennerhassett Island with wee Maddie Mae and today Denny is at the VA getting his scope…hopefully this time.

The field trip was postponed 2 weeks thank goodness, I had 3 places to be and only one of me. So I will be at the VA and so will the babies, wish I had a babysitter incase the news is bad after the scope but such is life.

We got some bad news, Enterprise sent Denny an email yesterday saying they were stopping his interview process, they were looking into others that might fit what they wanted better.

Good news Monday Denny goes in to see if he gets diagnosed with PTSD.

UPDATE: This was supposed to post this morn but I goofed and put it for tomorrow, silly me. Anyway we are home now from the VA. The doctor who I met and don’t really care for said he thinks it’s just scarage. The opening is smaller than the scope and so the forced it and Denny’s throat started to bleed so they had to stop.

Denny also just got a call that he may hopefully get to start work with the pipeline next week so keep your fingers crossed that they hire him.

I think we can all have this one handy in a pinch when the kidneys or dh comes home saying their bodies or heads hurt, or if oneself feels out of funk.

Cheap, Fast, and Good Recipe

By Beverly Mills and Alicia Ross

Workman Publishing 2005

Cure All Chicken Soup          pg 12       serves 4    ~30 minutes

  • ⅔ lb skinless, boneless chicken breast
  • 1 c. long grain rice
  • 2 tsp vegetable oil
  • 1 lg onion
  • 2 med carrots
  • 3 med celery stalks
  • 1 clove fresh garlic
  • 1 tsp minced ginger
  • 2 cans (14oz each) chicken broth
  • ¼ tsp black pepper

1.)  Bring 2 cups lightly salted water to boil.

2.)  When the water is boiling, add the rice, stir, and reduce the heat to low. Cover and simmer until the rice is tender (~20 minutes).

3.)  Heat the oil in a large pot over med heat. Peel the onion and finely chop. Add to pot. Cut the chicken into bite size pieces. Add to pot and raise heat to med-high. Cook, stirring, until chicken is almost cooked through (~4 minutes).

4.)  Peel and coarsely chop the carrots, adding them to the pot as you go. Coarsely chop the celery, add to the pot. Add the garlic and ginger to the pot. Continue to cook, stirring occasionally, until the celery is crisp-tender (~ 2 minutes).

5.)  Add the broth to the pot, raise the heat to high, and bring the soup to a boil. Then reduce the heat to med and cook at a moderate boil to combine the flavors, 5 minutes. Season with black pepper. To serve, spoon rice into each bowl and top with soup.


Z Seawitch & Stephanie (Girl Friday)