Archives for December 2007

My Life in the Kitchen

This was my life in the kitchen from approximately 1992 to 2003.

Except without vegetables.

Because my kids are picky eaters.

My husband is on the chart too.


I surrendered a few years ago.

Now they have to fend for themselves.


Close To Home© cartoons make me laugh. John McPherson has been hiding in our house and spying on us. It’s actually kind of creepy.

But when I emailed him just before Christmas to ask if I could post his cartoons here, he didn’t seem creepy at all. He was very nice. Here’s what he said:

December 17, 2007

Hi, Sherra!

Thanks for your kind words about my cartoons. You are welcome to use them at your site. If you can leave a link to my site at that would be great.

I hope you’ll keep tuning in to Close To Home and keep your eyes peeled for my new book “Everything I Need to Know on I learned on Jerry Springer” and my 2008 calendars.

Best regards,

John McPherson

NOTE: He didn’t say he wasn’t hiding in our house.

Look forward to more of his cartoons here or check out his website. I actually have my Yahoo page set so I read one every day!


Hot Soup for Cold Days

Sharing recipes along with life lessons…because we all have to eat!

I will always post the full recipe for you purists (and the source if I know it) but I will also first tell you the things we change to make it edible for our family of picky eaters.

You feel free to make it your way and I’ll make it my way.

Our way: Canned chicken from Costco also works just fine when you don’t want to boil chicken. I eliminate green onions & broccoli (remember we especially don’t eat green vegetables). Pimento? Never bought it in my life. Sherry or wine…I don’t drink it and I don’t cook with it. I just add a little more half and half. I do get wild and buy a bag of julienne carrots and throw them in for color. Of course, this makes the kids squeal and pick them out.

This is one of my all-time favorite soup recipes. Easy to make and very hearty and filling. With a loaf of fresh bread, it makes a whole meal!

Wild & Creamy Chicken Rice Soup

  • 4 boneless split chicken breasts
  • 8 slices bacon
  • 3 cans (14.5 oz) chicken broth
  • 1 pkg (6 oz.) long grain & wild rice with seasoning packet
  • 1/2 C carrots cut in julienne strips
  • 1/2 C thinly sliced green onions
  • 3/4 C broccoli flowerets
  • 1/2 C butter or margarine
  • 1/2 C all purpose flour
  • 1/2 tsp pepper
  • 2 C milk or half and half cream
  • 1 Tbsp chopped pimento
  • 1/4 C dry sherry, dry white wine, or white cooking wine
  • 1 Tbsp chopped fresh chives

Simmer chicken in a covered saucepan in 1/2 C water until done. Drain, cut into chunks (about 2 cups); set aside. Cook bacon until crisp, crumble; set aside.

Combine chicken broth, rice, seasoning packet, carrots and onions in a large kettle or a stockpot. Bring to a boil, reduce head, cover and simmer 30 minutes. Add broccoli and simmer 10 minutes more.

Melt butter in a medium saucepan. Gradually stir in flour and pepper, cook one minute or until smooth, stirring constantly. Gradually add milk or cream and cook, stirring continually until thickened. Add milk mixture in broth mixture, stirring. Add chicken, crumbled bacon, pimento and wine. Heat gently, stirring often. Do not boil. If thicker than desired, thin with small amount of broth or cream. Garnish each serving with fresh chives. Serve with crusty bread or muffins. 4-6 main dish servings.

Recipe from Young ‘n Tender Brand Chicken Winning Taste Recipe Contest Carol Hodges, First Place Winner


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