Today was the last day of winter break and I wanted to spend it doing something fun. I had hoped that it would be a whole family affair, but Larr and Ethan were not feeling all that well so we left them at home. Yesterday Ethan purchased a Toyota 4 Runner. He is pretty excited about it, so he spent the day cleaning it up. Ellie and I were happy that Kohlton could join us for the wintery adventure.
While the kids were sledding I spent my time knitting a bit and walking around. I met Gerald, a 7 month old black and white kitty who loves to explore vehicle tires. I spent a bit of time petting Hazel Mae who was a yellow lab that did not know that she was not still a puppy. I also petted many other dogs who darted around. It was clear that most of the dogs were having as much fun as their owners. The lone exception was a poor whippet that was rail thin. He sported a lovely winter jacket, but his paws were so cold that he tried to alternate between just three of his legs, holding one up for a longer period of time to warm it up (I presume).
The kids are very cute and funny when they are together. Their affection for each other can make you forget that there is anything bad in the world.
I am sure we will find our way up there again some time soon.
Connie and her family recently moved. I made the following Chicken Tenders for them. I also made gluten free brownies from a Bob's Red Mill mix. It was awesome and super easy.
Chicken Tenders, Gluten-free
1 lb Chicken Breasts, boneless, cut into bite size pieces
1 whole egg
1-2 tablespoon milk
2 cups gluten-free Corn Chex Cereal, crushed (I used my foot processor)
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon smoked paprika- if you don’t have this, you can use regular or just omit
1/2 teaspoon dried oregano
1/2 cup Baking Mix, Pamela's Gluten Free
Preheat oven to 375 degrees.
In one bowl, whisk together eggs and milk.
On a large plate, combine Corn Chex, Baking Mix, garlic powder, onion salt and smoked paprika, and oregano. Mix well to combine. Place this in a large baggie.
Season chicken strips with a little salt + pepper. One chicken tender at a time, dip into egg/milk mixture – let excess drip off before dipping into the dry mix. Coat the chicken tender with the seasoned cereal mixture by placing it in the bag with the mix and shaking. I do coat many pieces at a time. Place directly on the prepared baking sheet. Continue process for remaining chicken strips.
Bake on a foil covered pan for 20-25 minutes or until chicken has cooked through and coating is nice and crispy. You can also saute them in a frying pan with enough olive oil or coconut oil to coat the bottom of the pan. Cook on medium until done, turning as needed.