Can they get any cuter? Katie and I were headed to the store and I told them they had to wait so we could safely back out of the driveway. The look on all three faces seem to say “why can’t we go too?”

Walking This Week

The glorious fall weather continues and we have been taking full advantage of it. Good long hikes out on the NHRT almost every day and lots of swimming where we could find water deep enough in the Blackwater. After weeks without rain the water level is now very low and swims are more like splashes than actual swimming. We enjoy our local trail on the Colby-Sawyer Campus called The Morris Trail but it doesn’t have any water which is not good when the weather is as hot as it has been. So we continue to trek out to Andover and the trail there. We ran into a number of dog friends which is always fun for everyone. The social aspects for both dogs and humans is very pleasant. It usually entails a great deal of running around in the field which tires out the dogs, especially Percy.

Birthday Girl

Saturday was the 19th birthday of our oldest granddaughter Libby. She celebrated by going to Denver to stay with her brother and taking in the museum and then dinner out. By all accounts the museum was a big success. It really is hard to believe that she is now in her last year as a teen. Seems like it was just yesterday we were celebrating her 9th birthday in Asheville as we were reminded by Facebook. Libby has found her place at Colorado College and enjoying all it has to offer. I am amazed at the intensity of the work that she does there and since chemistry is her thing that involves not only classes but labs as well. You go girl!

John’s Famous Chicken Pot Pie

John is famous in our family for his chicken pot pie. We had roast chicken for dinner one night which gave him the left over chicken he could use in his pie. It really is quite beautiful as well as delicious. We are not much on leftovers around here but this is always a hit. This recipe is the basic version but he puts his own twist on it.

Easy Chicken Pot Pie from Food Network

Ingredients

1 1/2 pounds chicken tenders (about 10 tenders) – John uses leftover chicken
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten

Instructions

1. Special equipment: 10-inch cast-iron pan (he uses a pie plate)
2. Preheat the oven to 400 degrees F.
3. Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
4. To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
5. Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.