Somehow we managed to roast the pumpkin seeds...
and carve the pumpkins just in time before Halloween.
But barely.
That's my hot tea on the table there.
After I got home from work Saturday I felt a hundred times worse than I had the day before.
I went to bed at 5pm.
Then I felt horribly guilty that Mr. Hass was downstairs carving the pumpkins with the girls without me,
and I felt awful that I wasn't going to have one single picture of my girls and their Daddy and their pumpkins this year,
so I made my way out of bed,
made some hot tea,
took that picture,
took more medicine...
and went back to bed.
Thank goodness Mr. Hass was home on Sunday because I slept the majority of the day.
I woke up Sunday morning, had two cups of coffee and went back to bed for 6 hours.
I must have needed it.
I am glad I made myself rest because I did feel better later that day,
and also because I was up several times throughout the night rocking a sick and fevered Claire.
Poor girl.
This nasty chest cold is taking us all down one by one.
So far Mr. Hass has escaped unharmed.
He says he was sick the entire time he was in college and he thinks he has caught every bug that exists.
We will see.
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Remember a few posts back when several of you asked for the recipe to my Nana's chicken?
Well, I made it again last week and took pictures for ya.
It's super easy and super tasty.
You will need:
8chicken thighs
1 onion chopped
3-4 celery ribs chopped
4 T. butter
2 or 3 T. capers
1 cup (or can) chicken stock/broth
Heat your pans.
The yellow pot is what I cook the chicken in
and the other pan is to saute your celery and onion.
The thighs have a lot of flavor in them so that is why you want thighs for this meal.
I cut the skin off and then season the tops with salt, pepper, and garlic powder.
Put 2 T. of butter in your saute pan and get hot...
and the other 2 T. of butter in your other pot.
Drop your thighs in once the butter is bubbling and hot,
and then season the other side with salt, pepper, and garlic powder.
While chicken is browning, toss your celery and onion into pan and saute. I like to even dice up the leafy part of the celery and add that in there. (because my mama does, and she told me it adds more flavor, so just do it okay?) ;)
The celery and onion make your kitchen smell soooooo good.
After a minute or two, flip the chicken to brown the other side.Once celery and onion are translucent, add to pot.
Use your spatula to scrape all the butter and good stuff outta there.
Then add about a cup (or more- I eyeball it) of chicken broth.
Then add a couple of tablespoons of capers.
Do NOT be afraid of capers.
They add so much flavor to this dish.
Then put the lid on and simmer for about 90 minutes.
I usually serve this with a couple of different sides. You can make rice, or butternut squash, or anything you like!
This time I was a bit tired and lazy so i just quickly cooked some asparagus and topped with feta and coupla pats of butta (why not),
and I also made tots.
Cause who doesn't love tots???
Be sure to serve yourself a bunch of those diced celery and onions on top of your chicken when you eat!
Hope you enjoy my Nana's chicken!!
Let me know if you try it.































































