Yes, yes, yes, I know that March’s project is supposed to be aprons. I’ve made two, and I bought a pattern for another, but you know what I learned how to do the other day?
I was terrified of zippers because they seemed so complicated. There are two pieces, and they have to line up and they are a functional closure. I thought so much could go wrong, and then I took a step back and said, “It’s a goddamn zipper, life will go on, just do this.” So I made this pouch. Well, to clarify, I’ve made five such pouches. Three of them turned out great, and two of them are sort of wonky. But three of them turned out great! Yay for me!
When I attempt to use a paper pattern for the first time, I will definitely provide a step-by-step illustrated guide to my confusion.
Our awesome friends from the Midwest visited last weekend and shared this great recipe with me. It’s based on a recipe from Pinterest, but I just sort of threw it together, recipes be damned. (To be honest, when a recipe is mostly, “Open cans and dump contents out,” you don’t really need a tutorial.) Plop the chicken on top of the corn pudding, top with cheese and cilantro, and eat until you burst.
Santa Fe Chicken
- 1 can Hatch chiles (the little can)
- 1 can spicy corn (the little can)
- 1 can hominy
- 1 can black-eyed peas
- 1 can diced tomatoes
- 1 can black beans
- cumin, to taste
- chili powder, to taste
- salt and pepper, to taste
- 2 chicken breasts
- 2 C chicken stock or broth
Dump all the cans into the crockpot. Add spices and stir. Push the chicken down into the mixture, and pour stock over all. Cook on low for 6-8 hours, until chicken is falling apart. Shred, and serve over corn pudding.
- 1 can whole kernel corn, drained
- 1 can cream-style corn, not drained
- 1 stick butter (I KNOW, IT’S DELICIOUS)
- 1 C sour cream
- 1 box Jiffy corn muffin mix
Melt butter in a casserole dish (I used an 8×8 dish). Add remaining ingredients and mix. Bake 45 minutes at 350F.