“For what it’s worth: it’s never too late to be whoever you want to be. I hope you live a life you’re proud of, and if you find that you’re not. I hope you have the strength to start over.”~F. Scott Fitzerald
How was your week?
I’m heading home after a day of errands and a little shopping.
I scored BIG today…🤗
Ross had their coats on sale. I was able to snag this adorable one for $12.99! I wanted to share this with you just incase you have a Ross by you and need a coat. 😘
I’ll be honest I really didn’t need a coat. And living in a small cottage with limited closet space I do watch what I purchase. However this coat was just so darn cute and the price screamed for a return home with me. 😘
So there you have it yet another reason to love the new year particularly January. fabulous sales!😉
Aside from exploring sales this week I’ve also returned the cottage back to its everyday life. Christmas is all tucked away and I’ve cleaned out the loft and took a huge bag to a donation center.
This brings me to yet another reason why I enjoy January. As much as I love bringing out Christmas decor…I also love putting it away and starting fresh. When I do I get a new perspective on how things look. I now see things through a different lens. It’s like the best exercise for opening my eyes to all the beautiful possibilities around me channeling new inspiration into my life and home. Clearing out the old…
making way for the new.💕
Just in case you are new to my blog Welcome! recently I committed to trying out one new recipe a week. I decided to do this for several reasons. One reason is that I came into cooking rather late in life, and discovered I quite enjoy it!
The other reason is that recently Joe retired and he discovered that he actually enjoys cooking and now we both enjoy it as a fun hobby we are able to share and do together.💕
Recipe of the week:
EASY CHICKEN POTPIES
(adapted from Martha Stewart)
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tablespoons all-purpose flour
2 cups diced cooked chicken ( I used tofu chic fillet)
2 cups chicken broth ( I used vegetable broth)
Salt and pepper
1 sheet thawed puff pastry
1 beaten egg
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots, and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring. 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
2. Divide filling among four 8-ounce ramekins.
Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins.
Cut a small X in center of each to vent., then place on top of filling.
Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30-40 minutes. Enjoy!