My Own Personal Grey

Weekend Update: Sept 22, 2013

Advertisements

No luck yet on the dog front, but I’ll be calling the shelter tomorrow to find out about a couple of dogs who were “not yet available” for various reasons this weekend. Keeping fingers crossed on that front.

Broke the digitizer glass on my Nexus 4 phone and the company with the cheapest repair service is out of stock on the parts. Will call them also to find out when they think parts will be in–I can’t manage without my cell phone for very long.

Finished up the painting part of the office remodel. Just need to “cure” the blackboard wall with chalk in a few days and let it stand for a few more after that and then add some white trim to “frame” the wall. The replacement desk now has rolled edge trim and is ready to be primed on Monday and painted on Tuesday, then mounted on Wednesday (we hope.) I’ll post some photos once it’s done. Sadly I forgot to take any pictures of the office before I started painting, so here’s one from the sales site when we bought the house:

The wall was, actually, a rather unpleasant yellow-brown the color of things ejected by babies…. now it’s a nice gray lavender–a bit stronger than I’d really expected, but it looks very nice. The yellow-brown wall in the photo will be finished soon and become a full-wall blackboard (I hate white boards) with white trim. And all the other trim and the blinds are white also.

I’ll post more photos as things progress. I finished the blackboard paint today, but it’s still pretty raw looking. Mr. Kat is building me a new desk and soon there will bookshelves as well.

And in the meantime, this is what I made for dinner from odds and ends around the kitchen:

Spicy Arroz con Pollo

2 large, boneless, skinless chicken breasts (about 1.5 pounds total)
1 med/large Spanish onion, chopped
3/4 package of Pomi crushed whole tomatoes (or about a cup of fresh, skinned, crushed tomatoes–don’t use canned it tastes nasty)
3/4 jar Mrs. Renfrew’s Salsa Verde (tomatillo, jalapeno & lime salsa)
Chopped fresh cilantro (about half a bunch)
1/4 cup dry red wine–rinse out the tomato or salsa jar with this and dump it in the pot
1/4 cup water–rinse out the other jar with this and dump it in the pot
1/2 tiny can of skinned, chopped Hatch Chiles (whole can if you want stronger chile taste)
1 can of prepared Great Northern beans–mostly drained (about 3/4 cup if you make your own, but any bean you like will do)
1 heaping Tablespoon chopped or crushed garlic (4-6 cloves)
1/2 teaspoon of dried oregano
1/4 teaspoon of dried rubbed sage
dash of dried marjoram leaves
1/2 cup uncooked rice

Throw everything but the chicken and the rice in a CrockPot set to High
Stir and adjust the flavor of the base to suit your taste
Throw in the whole chicken breasts (thawed if they were frozen) and stir around until the chicken is nicely covered with the sauce.
Put on the lid and let cook on High for two hours
Add the rice and stir. Let cook another hour or until the chicken falls apart and the rice is plump and tender.

Serve in bowls.

(I probably should have added the beans later–they dissolved.)

It was delicious and it would have fed 4-6 as a main dish. (We have mega leftovers.)

Advertisements