TGIF

It's been a long week in this house!  I'm happy the weekend is here even though we will spend most of it trying to juggle Emily and packing.

I didn't get to TVT yesterday so I guess this would be TVF (Thought Vomit Friday)....

{1} We took Em to see Santa this week.  It's her first Christmas, how could I pass up taking her to the mall to have her picture taken?? She was so sleepy. (side note: the young man taking the pictures smelled like a combination of BO and cigarettes, awesome.)

{2}  I am tired of pet hair.  No matter how much I vacuum it still ends up on Emily and it drives me crazy.  If you have any tips for lessening pet hair- do tell.

{3} Speaking of pets, Emily noticed Sadie (our dog) for the first time last night.  She stared and stared and watched everywhere she went.  So cute.

{4}  It's not feeling or looking much like Christmas at our house....I keep seeing all of your Christmas tree pictures and I wish I had mine up! I am just hoping we get our tree up before Christmas day in our new house. It will be so fun to decorate and listen to Christmas music with Emily and Steve, I am so looking forward to that.

{5}  I am in love with smartwool socks.  They are perfectly warm and cute and everyone should have at least one pair. I also really really want one of their cardigans but they are soooo expensive (a girl can dream).

{6} So sweet.




















{7}  Steve and I love this chicken pot pie recipe. Make it, I promise you'll like it too.

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 2 cups frozen mixed veggies
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1.     Preheat oven to 425 degrees F (220 degrees C.)

2.     In a saucepan, combine chicken and frozen veggies. Add water (or leftover chicken broth) to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3.     In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4.     Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5.     Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Linking up with E Tells Tales