Interesting developments

 On Saturday, Rachel wasn't feeling very good and asked me, "how much were those Nutcracker tickets?" I felt bad that she felt ill. I told Jeffrey how she was feeling and he asked who would like the tickets. My immediate thought was that Lisa Lambert would love tickets to a musical. So Jeffrey jumped in the car and brought the tickets down to Kylie Lambert. She and Chelly jumped on BART a few hours later and said they enjoyed the show very much. Today after church Kylie said the last time she went to the Nutcracker was with her mom. so now she has a new memory with her stepmother!

The Sacramento Adams did not make it down to Concord. I don't know if it was because they knew Rachel was ill or if they are saving their trip efforts and money to go to Utah for Grandmama's funeral next Saturday. 

Mike and the girls came over for lunch and the afternoon. Rachel said she hadn't been to a lemonade tea party, so of course we had to have one. Rachel and I had quickly made up the curry soup we were going to have when the Sacramento Adams came. The girls said they would rather have chicken nuggets, but their dad loved the curry soup.  Here it is if you want it. Sorry I don't know where it came from, but the Sacramento crew love it. So did Michael, Jeffrey, Rachel and I.

Slow Cooker Coconut Curry Chicken 

 

TOTAL TIME: Prep: 20 min. Cook: 6 hours on low

Ingredients

• 2 medium potatoes, peeled and cut into 1” cubes

• 1 small onion, peeled and chopped into 1” pieces

• 2-4 carrots, cut into ¼” circles  (cut circles larger than 1” in half)

• 6 Costco boneless skinless chicken breast halves, quartered

• 2 cans coconut milk or cream (about 14 oz. each)

• 1-2 Tbs. curry powder  

• 1 garlic clove, minced OR 2 tsp. garlic salt

• 1 teaspoon reduced-sodium chicken bouillon granules

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 cup chopped cauliflower (optional)

• 1 apple, chopped (optional)

• ½ cup raisins (optional)

• 1/4 cup thinly sliced green onions for garnish

•  

Directions

• Place potatoes , carrots and onion in a 3- or 4-qt. slow cooker. 

• In a large nonstick skillet coated with cooking spray, brown chicken on both sides.  (I skipped this step.)

• Add chicken to slow cooker. 

• In a small bowl, combine the coconut milk, 1 Tbs. curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender and vegetables are cooked. (Probably 8-10 hours in your cooker.)

• Taste, and add more curry if desired.

• This will be watery. If you want to thicken: mix 1/3 cup flour with enough water to make a thick paste. Stir into bubbling curry and bring to a simmer again. Turn off heat and let cook for 1-2 minutes before serving.

• Serve chicken and sauce with rice; sprinkle with green onions. 

• Yield: 6-8 servings.

Rachel's New Project

In the late afternoon after the girls had gone home, Rachel went through boxes and boxes of material and pulled all the red, white, and black fabrics she liked. Then she experimented with her sewing machine's embroidery settings. She decided to stitch up flowers, leaves and such on the solid color pieces. I think it is going to be great.