It's all about the chicken, baby!

It was cold this morning! I don't think we went below freezing here, though, as it said 34 degrees F. on my thermometer at home at 5:30 AM.

Last night when I was making the soup, I discovered I didn't have the mushrooms I thought I did in the fridge. So, tonight, I stopped at Westborn and picked some up. I also got a loaf of sourdough bread (that great rustic Italian was also there, but that loaf was much bigger and I didn't want it to go stale on me). I also had to stop at CVS for two prescription refills.

Once home and changed, I started the Wednesday night laundry. I got out the soup and put it on the stove to slowly warm back up. By the way, I forgot to tell you that I filled up one ice cube tray with that stock as well. I put them in a baggie tonight. Since some recipes only call for like a 1/2 cup of stock, it will be easier just to dig out 3 or 4 cubes than thaw out a four cup container. I'll do an experiment with "water" ice cubes first and see how many cubes equals 1/4 cup.

I have been waking up with a stuffy nose ever since the heat's been on full time. So, tonight, I dug out my little humidifier, washed it all down and then ran about two cups of vinegar through it to get rid of any nasties inside. The house smelled like either pickled cabbage or a 1960's douche preparation, so I went with the douche... Ah, memories... I then rinsed out the water receptacle and filled it with fresh cold water. I'll have to start remembering to do that every night until spring, I guess, because the furnace doesn't have a humidifier on it (sigh...)

The soup was starting to warm, so I added eight ounces of sliced mushrooms and gently folded them in. Then, I went down and put the clothes in the dryer.

You remember the two poached chicken breasts? I did. So, when I went grocery shopping on Tuesday, I bought six big, beautiful croissants. Tonight, I took one chicken breast out and cubed it up (just over a cup, BTW). I diced up about an equal amount of celery and thinly sliced two scallions (green onions), both white and green. I went out on the patio and grabbed some fresh tarragon and parsley (I have tough herbs here) and added about 3/4 teaspoon of finely chopped tarragon and a tablespoon of parsley.

I mixed together 1/4 cup of real mayonnaise and 1/4 cup of sour cream, added about a teaspoon of fresh squeezed lemon and 1/2 teaspoon of Dijon mustard. I folded that into the chicken, scallions and herb mixture, taste-tested and then seasoned it with salt and fresh ground black pepper.

I pressed a piece of Saran Wrap right on top of it and then covered the bowl itself with another piece. I put it in the fridge to chill for chicken salad sandwiches, later this week. A sliced, fresh croissant, a little lettuce and some chicken salad? Should be wonderful!

It was time to hang up the laundry, so I did. Then, I cut into the sourdough loaf (I took a picture of it first for you), filled a bowl with soup and went into the bedroom for some good eats and tonight's TV.