One boy in the backpack on my back, one whining at my feet while clawing at my pant leg and one running laps around the kitchen. This is my kitchen staff. I know someday I will look back and crave these days, so I am smiling and counting myself blessed, because I know I am, even if simultaneously overwhelmed.
Dinner was an experiment that turned out!
Curry Chicken Salad
I cooked an organic whole fryer chicken for 1.5 hours at 350. Then, pulled about 2 cups meat off and mixed in Kitchen Aid until shredded. Then I added:
1.5 teaspoons curry powder
2 Tablespoons mayonnaise
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup raisins (I would have used grapes, instead, but didn't have any)
2 Tablespoons orange juice (I just squeezed it from an orange I had)
1/4 cup walnuts, finely chopped
1 apple finely diced