Aug. 25th, 2010

longslowaccident: (Default)

  • 05:27:42: Will my neck EVER STOP HURTING
  • 13:41:54: Training soon...god my neck is horrible. AUGH.
  • 20:18:47: So tired I had to fight to stay awake while driving back from Mom's. SLEEEEEP WHERE ARE YOU

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Am I the only one that finds it hilarious that one of our ~tips~ on how to increase productivity when we start working from home is "have Jerry Springer on in the background"?

(need shiny for contest~)
longslowaccident: (Default)
[ profile] askingxalice was asking~ (hurr) for the recipe for that Mexican Chicken Stew I made that was really good. It's in a book called The Complete Idiot's Guide to Slow Cooker Cooking, and it's delicious:

Mexican Chicken Stew

Prep time: >15 minutes
Minimum cooking time: 4 hours
Makes 4 servings


1 TB vegetable oil (I used olive oil)
1 large onion, peeled and diced
3 garlic cloves, peeled and minced
1/2 green bell pepper, seeds and ribs removed, finely chopped
1 TB chili powder
1 tsp ground cumin
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 cup refridgerated commercial tomato salsa
1 (8 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
salt and black pepper to taste
cooked white or brown rice

Heat oil in a medium skillet over medium heat; add onion, garlic, and green bell pepper. Cook and stir for 3 minutes for until onion is transclucent. Stir in chili powder and cumin. Cook 1 minute, stirring constantly.

Scrape the mixture into the slow cooker. Add chicken (uncooked), salsa, tomato sauce, and kidney beans. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Season with salt and pepper, and serve over rice.


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September 2010

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