It’s been all grey skies, drizzly clouds and a chill in the air the last few days. This is wonderful because it’s a great reason to wear all the long sleeved shirts and sweaters I unpacked from storage BUT for whatever reason I have been Just. So. Tired. lately.
When I wake up, I’m groggy and just want to cuddle back under the sheets, comforter, and quilt I’ve got piled on the bed. My fuzzy rainbow slippers are never far from my feet, and I’ve been burning apple orchard candles every day (right now, in fact).
I’m not sure if my recent extra-sleepiness has to do with the weather, or daylight savings changes, or maybe I’m B12 deficient again? No idea, but it sucks getting sleepy early and not being able to get out of bed like a normal person.
Also, my camera is broken, so you’ll have to settle for old photos for a while until my shiny new gadget is returned to me.
This is also cookin’-at-home weather… below are the pictures from when I made Basil Cream Chicken.
Basil in a bowl.
This recipe is a good excuse to use up the big basil leaves on Vincent’s plant. That thing is HUGE. And has lots of tasty leaves to contribute to my food.
You can see the bugs like it too — gross.
Pimentos. Colorful peppers!
I just love all the bright reds, yellows and greens of the pimento peppers I bought for this recipe. And I love that the peppers aren’t spicy at all.
Funny story — when we accidentally ordered pad Thai and forgot to say ‘mild’ I didn’t make it past a few bites before my face turned red and my tongue started burning. I am definitely a ‘mild’ anti-spicy girl.
The finished product is just heavy enough to be filling but not so much that I feel fat for the rest of the night. You know the feeling, yes?
The colors don’t really come through but since I took this under bad lighting with a cell phone camera with no flash I’ll let this one slide 🙂
Basil Cream Chicken