Archive for October, 2009

first paragraph

October 13, 2009

I realized that I haven’t had a post relating to writing in…well…a while, which totally defeats the purpose of this blog. lol

So, without further ado!

Nathan Bransford, a literary agent, is having a contest on his blog where you post the first paragraph of any work in progress. I thought, what the heck, might as well stick something in there! So, I entered the first paragraph of one of my Young Adult WIPs.

Voila! From the currently titled, Fuzz.

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I had a hairy upper lip. My freaking lip was brown and hairy. Well, that’s sexy. I moved in a little closer to the mirror to fully assess the fuzz. I pulled my lips together between my teeth and cringed as the light hit the hairs. No wonder I was single. I felt the blood rush to my cheeks as I realized what every boy heard when they met me. “Hi, my name is Claire and my hairy lip greets you.” Oh, God.

menu time

October 13, 2009

 
I’m writing out my menu before I head to the store and figured it would be nice to keep it in one place. So, if you don’t like food, sorry. This post is going to kind of stink for you, but I need it, so…deal with it. : -P We really like chicken, apparently.

MEALS:

Japanese Mum’s Chicken
- chicken breasts instead of drums
- add red pepper flakes
- extra garlic

Sour Cream Enchiladas
- I may use preseasoned fajita meat instead of chicken this time

Chicken Crescent Roll Casserole

Tomato and Basil Soup (with sliced cheese pumpkin faces – gotta please the kiddos)/Grilled Cheese
- I add in 1/4 cup of parmesan cheese and a small bit of sauteed onion and garlic

Easy Creamy Sour Cream Chicken Casserole

Smothered Chicken with Brown Rice*
- 4 slices of bacon
- 4 chicken breasts
- 4 large carrots (thinly sliced)
- 1 onion
- 1 cup chicken broth
- 2 oz. Philadelphia Cream Cheese (cubed)
- 3 cups of cooked brown rice

Cook and stir bacon in a skillet on medium heat (5 min.); remove from skillet and drain.
Add chicken to skillet; cook 5 to 6 minutes on each side; move chicken to plate, then add vegetables and 1/2 cup of
broth to skillet; cover and simmer 10 min. or until veggies are tender
Stir in remaining broth and cream cheese; cook, uncovered, 2 min. or until cream cheese is melted and sauce is
thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
Spoon rice onto serving plate; top with chicken, sauce, and bacon.

Velvetta Cheesy Chicken and Broccoli Rice*
- 1 lb. boneless skinless chicken breasts, cut into bite sized pieces
- 1 can chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. Velvetta, 1/2 inch cubes
- 1 pkg. frozen, chopped broccoli, thawed

Cook and stir chicken in skillet on medium high until done.
Stir in broth and bring to a boil.
Add rice, velvetta, and broccoli; cover. Remove from heat. Let stand 10 min. Stir until Velvetta is completely melted
and mixure is well blended.

* from Kraft Food & Family

Sour Cream Chicken Casserole

Japanese Mum’s Chicken

Tomato Basil Soup

pretty girls aren’t real

October 7, 2009

It took me a  long time to be satisfied with how I looked.  I never thought I was ugly really, but not extraordinary.

I’m short (5’5″), not exactly thin, have zero fashion sense, and don’t really have any standout features.  In high school, it made me really sad and even though that was my skinny time, I still thought I needed to lose, “just 5 more pounds.”  Thankfully, I liked food too much, so I maintained a healthy weight. ;-)

As a teenager, being average was so frustrating.  I couldn’t figure out why I hadn’t gotten lucky like the movie stars and the models.  Now I know why…it’s all fake

Are there people who are naturally beautiful?  Of course, but a lot of what we see is smoke and mirrors, which sets up an unrealistic expectation for ourselves.  This is something I really discovered when I found the liquify tool in photoshop, fyi.

So, the point?  Embrace yourself for your own type of beauty!  You’ve got to believe it for others to see it. People who have confidence radiate beauty – and it really is the truth, not a message from an afterschool special. ;-)

one weeks notice

October 7, 2009

So, last Thursday, I walked into my son’s daycare to pick him up.  I was handed a letter that said they would be closing effective the following Friday due to money.

Yep.  One week.

This was a very established daycare!  I went through different stages…crying, denial, acceptance, and now I’m in panic mode.  Picking a daycare is a big deal because you have to trust those people with your world.  I’m just sick because I can’t seem to find a place that makes me as happy as his old one.

I know this isn’t very interesting to anyone, but I’m almost in tears about it again.  It was already horribly difficult for me to make the transition from stay at home mom to working mom, but that was made a little easier because I was at peace with our daycare selection.  Now I feel as if I am starting completely over. 

Ugh.

On another note, I’m working on my Halloween short story.  I thought it would be easy, but trying to be inventive is difficult when pretty much every angle under the sun has been done. 

Werewoves?  Vampires?  All really popular, so…I don’t even know.  Creative juices please begin to flow!

Once I get it nailed down, I’ll post it for all to read.  Maybe you will get a few chuckles. :- P

make these – nuff said

October 6, 2009

If you like spicy, you will loovvee these.  Have faith friends…have faith.

Amanda’s Yumalicious Sour Cream Enchiladas*

chicken breasts
1 medium onion, chopped
1 green bell pepper, chopped
1 can black beans, drained and rinsed
1 tbs. olive oil
8 flour tortillas (or more)
1 1/2 cup Mexican blend cheese
1/4 cup butter
1/4 cup flour
1 can chicken broth
1 cup sour cream
1 can Rotel (hot w/ habaneros)  <— substitute for the regular kind if you need to tone down the hot
1 package of taco seasoning

1. In skillet, cook chicken, onion, bell pepper, black beans and half of taco seasoning in oil over medium-high heat until chicken is just done.

2.  Divide chicken evenly into tortillas; add cheese on top of chicken mix in each

3.  Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray

4.  Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently till thick.

5.  Remove from heat; stir in sour cream, rotel, and rest of taco seasoning; pour evenly over enchiladas.

6.  Top with remaining cheese and bake at 400 degrees for 20 minutes (until cheese is melted and sauce near edges of baking dish is bubbly).

I’ll add a picture next time I make these so you can visualize the yummy.

*adapted from this recipe

why do people cheat?

October 4, 2009

No, not my husband (thank the Lord – I’ve never had to even worry about it), but a friend of mine found out that her husband has been having an affair for the last two months.  They have a two year old and a four month old baby.  How could someone do that to their family?  I just don’t get how anyone could be so totally selfish.

Forget what it is doing to his wife, but what about his children?  How could he look into their faces and then go out to continue his affair?

The sad fact of it all is that more people are unfaithful than not, I’m afraid.  Why is that?  If you don’t think you can be faithful or won’t be happy being with one woman/man, then don’t-get-married.  It’s not that difficult.  You canNOT have your cake and eat it, too.   I’m sure people are afraid that they will lose someone they care about if they don’t marry, but if you really, truly cared, you would do one of two things:

1) Get married and be faithful.

2) Be a man/woman and let the person go so they can find someone who will treat them with dignity and respect.

So, for the people who read this..don’t be a jerk and cheat.  Period. 

I rarely see issues as black and white, but this one is.  There is NO gray area that justifies cheating.  None.  Nada.  Ain’t there. 

*steps off of soapbox*

© 2009-2010 amanda plavich