Mmmmm...Cookies

Today I decided to make cookies for convention.

I was only planning on bringing spelt bread this year, but I found this awesome "fall" recipe while I was browsing over at The Pioneer Woman today, and I just couldn't resist trying them!

They turned out great- even though I used 3/4 cups of honey instead of 1 cup sugar, and I only had a scant 1/4 cup of maple syrup.

Plus, I added double the chocolate chips. Yum. ;)

So, after taste-testing them with my daycare after-schooler (dunked in milk, of course!) I thought, "Hey, what a great diet-table recipe for convention!"

Made doubly great because I made mine out of spelt flour.

Yum-mee!

Yummm.

I must be hungry.

Every once in awhile I get the overwhelming urge to drop everything and cook!

This urge would not be a problem if the dishes I feel it necessary to delve into were ones that were familiar to me.

That I wouldn't ruin on the first try- thus avoiding my husband coming home to a house that has a distinct "something's burning" odor to it.

But, alas, that is never how it goes.

Clean underwear? Who needs that? Forget about the laundry I'm so far behind on that the closet looks like we've recently moved out- I need to cook me some loaves of French Bread!

The bedroom that I can't walk through at the moment? Why bother picking up in there? Let's make Shrimp Penne instead!

Mmmmm. Yummy.

And, this site so does not help when I battle these compulsions!

In fact, the photos of the food, and the preparation, make it worse.

Sigh.

So, today I'm busily at work.

Really. It's very important housework I'm doing today.

I'm planning a week's worth of meals for us.

Well, a week of meals that will start when we have another paycheck to put in the bank.

So I can go grocery shopping.

(Funny how the "work" thing and the "money" thing are so intertwined. Can't have one without the other. Bummer.)

And then, I'll make these!

(I must have been Italian in a previous life.)

Bon Appétit!

A Note on the Stew...

Okay, I'll admit my taste-buds are a bit off lately, but NEXT time (if I put in the broccoli again) I think I'll add much less (if any) water- I think ours turned out a bit too soupy. I'm thinking more of a gravy-like texture would have been better. The hubby was a fan though, so that's good. :)

Slow-Cooked Chicken and Mushroom Stew

Here's what we're having for supper- mmmmmmmm! Hope it turns out as good as it sounds!

Slow-Cooked Chicken and Mushroom Stew

Ingredients:

4 chicken breasts, chopped into 2in. chunks

1 can condensed cream of mushroom soup

Salt & Pepper to taste

2 cups chopped celery/ celery seed to taste

1 package (about 8 oz.) white mushrooms/ sliced portabellas

1 cup baby carrots

Dried minced garlic to taste

Dried onion flakes to taste

1/2 bag frozen broccoli cuts (optional)

In the slow-cooker, stir together soup and 1/2 can water. Sprinkle cut chicken chunks with salt and pepper. Add chicken to cooker, along with all other ingredients. Stir gently to mix. Cover, cook on LOW 6 to 8 hours (or until chicken juices run clear). Serve with parsleyed rice.

(makes 4 servings)

Adapted from a Tyson recipe.