Ingredients 3-4 boneless skinless chicken breasts, cooked and diced (or use rotisserie) 1 stalk of celery, chopped 1/2 white onion, diced 2 teaspoons minced garlic 1/2 cup shredded carrots 1 tablespoon olive oil 4 cups low sodium chicken broth salt and pepper, to taste 1 teaspoon thyme 16 ounces potato gnocchi 2 cups half and half 1 cup fresh spinach, roughly chopped Instructions Heat olive oil in a large pot over medium heat. Add celery, onions,
Month: October 2019
This post was originally written on October 20, 2017 after Sarah’s senior night at the high school football game. That date was also the one year anniversary of the death of my friend Vickie. Sadly, I have another friend who is in hospice at this time, also with a daughter Sarah’s age. Don’t take life
INGREDIENTS 1 pound brussels sprouts 1 lemon ¼ cup extra-virgin olive oil Kosher salt and black pepper ½ teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter, sliced into 6 pieces ½ teaspoon honey Freshly grated Parmesan, for serving PREPARATION Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest,
I originally wrote this two years ago on September 30, 2017. Before I was diagnosed with breast cancer, I did not give much thought to the pink ribbon or Breast Cancer Awareness Month. Breast cancer terrified me, as I think it does most women, but having a month dedicated to “raising awareness” of cancer seemed