While Monday started on a less efficient note than I would’ve preferred, all was not lost.
We re-started the furnace and crossed our fingers that the pilot light would stay lit. It did for the short-term, yet we find ourselves at the same crossroads we did last summer with our ’97 LeSabre – do we keep pouring money into it to keep it running or should we just get a new model? Time will tell.
Next, having yanked a whole chicken from the freezer yesterday morning, I managed to throw together a tasty chicken enchilada casserole that was promptly polished off.
And finally, my IT-savvy 16-year old installed a brand-new super router for our home network that (knock on wood) works like a charm. I made no attempt to hide my appreciation. Not smart, I know, giving him something to bank on if ever a curfew is forgotten, but when I’m grateful I gush. There’s just no getting around it.
With yesterday’s maelstrom behind me, Tuesday has dawned with fresh promise. Still off from school (“Institute Day”), the boys are sound asleep, toasty in their beds and the crockpot is fired up, simmering beef stew for dinner.
All is well.
Barbara Valentin 
Amazing that you were able to defrost an entire chicken and be able to use it for dinner! I’m intrigued by your chicken enchilada casserole…perhaps you could post your recipe? 🙂
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Hi Yen – The chicken had thawed enough for me to take the icky “innards” bag out by ~3 in the afternoon. I rinsed it out, put it in a pot, covered it with water and set it to a low boil for about an hour. I then removed the meat, shredding it as I took it off the bone. Here’s the recipe for the Chicken Enchilada Casserole:1 medium onion, grated4 cups shredded, cooked chicken2 tbls. olive oil1 15oz. can tomato sauce1 14.5oz can diced tomato, undrained1 packet taco seasoning1/2 tsp. garlic powder12 corn tortillas16oz. shredded cheddar or Monteray jack cheeseSaute’ onion in oil. Add cooked chicken, tomato sauce, diced tomatoes, taco seasoning and garlic powder. Bring to a boil. Simmer uncovered for 15 minutes.Layer 4 tortillas in a 13×9″ pan. Pour 1/3 of chicken mixture on the tortillas. Layer 1/3 of the cheese. Repeat two times, ending with cheese. Bake, uncovered, in 350 degree oven for 30-40 minutes or until heated through.Enjoy!
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This sounds easy enough! I will give this a try next week and will let you know how it is received from the Graney clan!
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