After weeks of beautifully sunny, unseasonably dry weather it's finally raining. Let's be clear: I'm a sun person. If the sun should choose to shine on my little corner of the world 365 days a year I'd be a happy girl! Of course, that's not entirely realistic and I know we need the rain. My poor, neglected, nearly-dead flower garden certainly knows we need the rain (If you actually remember to water your flowers in January, kudos! You are a better woman than I!) Now, I wouldn't mind the rain quite so much if I wasn't working in it. And also if my work boots didn't have holes in the bottom. Inexcusable I know, and I will attempt to excuse it only by mentioning that I really never think about work when I'm not at work, which makes a proactive approach somewhat difficult. So, due to my off-duty apathy toward running duty-related errands, there is more than a passing chance I will arrive home tonight with a severe case of prune-feet. And really bad hair.

Okay, enough venting for one post. What I love about the rain (and yes, there are some things! I'm keeping an open mind!) is the comfortable, cozy feeling of being warm and snug at home curled up in front of the fireplace with a good book-or blog-and my crazy little ankle-biters (dogs, folks! I promise not to refer to my future children by such a moniker). Rain always inspires me to want to dig into my recipe books for the perfect-for-cold-weather comfort-food dishes like chicken and dumplings or crock-pot chili. OR, this recipe for Roasted Chicken Potpie by Phil McGauley that appeared in our local paper yesterday (just in time) that I can't wait to try, and which I'm including in this blog in case you'd like to try it too.

Roasted Chicken Potpie *makes 8 individual servings*
For pie filling:
4 tablespoons butter
1/2 yellow onion, diced
1 and 1/4 cup chopped carrots/celery stalk combined
2 bay leaves
1/2 cup flour
4 cups chicken stock
1 cup frozen corn
1 cup frozen peas
4 cups roasted chicken pieces
1/2 cup flour
1 teaspoon fresh thyme
Salt and pepper
For dough:
4 cups flour
1 and 1/3 cup Crisco
2 teaspoons salt
Cold water as needed
Preheat oven to 375 degrees. For filling: sauté butter, onions, celery, carrots, thyme and bay leaves for 10 minutes over medium heat. Add 1/2 cup flour, stir and cook for 5 minutes. Add chicken stock, continue to simmer for another 10 minutes. Remove from heat. Add corn, peas and chicken. Season with salt and pepper. For dough: mix ingrediants thoroughly until dough forms, adding cold water 1 tablespoon at a time to form a ball. Line bottom of ramekins or tins with dough. Add about 1 cup of filling to each and cover with remaining dough. Cut 4 slits in top. Bake @ 375 for 45 minutes or until bubbling and nicely browned.

What's your favorite cold weather dish?


  1. I can't believe how long we went without rain! For me, it was torture. I love rain - mostly because I have two great trenches, a pair of rain boots I adore and some umbrellas that are very cute. Having said that, I don't have to work in it. It must be a real drag to have to go out into the weather at a moments notice. And a hole in your boots on top of the wet weather? That's not good.

    Your recipe sounds tasty - too bad I am on a low carb diet.

  2. You definitely have great taste in accessories! Love the trench (I think it was CK?) you were wearing in your blog post the other day. I'm doing low-carb as well, but I'm pretty sure I'll be making a couple exceptions this weekend :-)


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