Her colors was so pretty and blended perfectly with a New England fall theme. I loved the dresses! For dinner, I got filet and it was delicious and perfectly cooked.
Overall, Stef's wedding was so much fun and I was so happy to be part of it!Sunday, Dave and I spent the whole day recovering. And I mean the WHOLE day. I think I slept for 12 hours. Then today, I got to work doing things I should have done the day before. I cleaned, grocery shopped and cooked. I decided to make Chicken Pot Pie, Rainbow Swiss Chard and M&M Blondies. All of these recipes were inspired by this month's Everyday Food.
Ingredients:-3 T of butter
- 1 onion, diced
-20 baby carrots, chopped
-1 cup of portobello mushrooms, sliced
-1/2 cup of flour
-S&P
-3 cups of chicken broth
-3 cups of cooked chicken, cut into 1 inch pieces
-1 cup of frozen peas
-1/2 teaspoon of thyme
-1 frozen puff pastry
-1 egg
Instructions:
Preheat oven to 350. In a skillet, melt butter and add onion, carrots and mushrooms and cook for 5-7 minutes. Add flour and salt and stir until the mixture resembles a thick oatmeal. Then add broth while whisking until mixture thickens then reduce to a simmer and cook for ten minutes then add the chicken, peas, thyme and more S &P. Divide mixture into small baking dishes and refrigerate for 20 minutes. Roll out puff pastry with some flour and cut into 4 equal pieces. Lay over the top of the baking dishes and make four slits with a knife. Bake for 30-35 minutes.
I gotta tell you, Chicken Pot Pie was never my favorite. I always thought it was really bad for you. But this version was quite healthy! What makes the sauce so thick is the flour : )
I also made Rainbow Swiss Chard combining chard, EVOO, S&P, chopped bacon and Balsamic Vinegar.
And I made Blondies! I halved this recipe and instead of just brown and orange M&Ms, I used all of them as well as some chocolate chips. Martha hasn't posted the recipe I just noticed. Its in the latest version of Everyday Food. 
_______________Running Update:
I woke up this morning and my leg FELT a lot better, meaning there wasn't much pain going down stairs. So I figured I might as well lace up and see how I feel. I set out to do 10 miles. I got through 7. The first five felt okay. Then I had to walk and I began to feel the achilles tightness pain on every step. I have a doctors appointment tomorrow but running the race doesn't seem realistic considering I only have two weeks left and I still can't run more than 5 miles AND I haven't done a 20 miler yet. Not so happy on that front : (
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