“Even youths grow tired and weary, and young men stumble and fall; but those who hope in The Lord shall renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.” Isaiah 40:30-31
And my PDS peeps are gettin’ all sentimental.
It took me quite a while to realize that there was actually a greater meaning behind these words we all had to recite before hiking
across town down the street to the Delta State football stadium where May Day Play Day was held every year.
I’m pretty sure Miley-Cyrus-Hannah-Montana circa 2007 stole something from the Big Man upstairs.
Everybody makes mistakes. Everybody has those days. Everybody knows what-what I’m talkin ’bout; everybody gets that way.
God said it too! We all fall off the path sometimes- but they that hope in The Lord shall renew their strength. We come back fightin’ strong.
We soar on wings as eagles.
I don’t know about y’all, but that sounds like a pretty fun time to me. I think I’ll trust in The Lord.
Chicken Pot Pie
Here’s another healthier take on a Southern classic- the ever-popular Chicken Pot Pie!
I know I’ve shown a lot of Southern comfort food lately- like I’ve said, it’s not necessarily my favorite food genre, but it is pretty delicious. And hey- I’m from the South! It’d basically be a crime not to make the goodness every once in a while.
Chicken Pot Pie
recipe adapted from Foodie McBooty; serves 6-8
1 bag frozen mixed vegetables
3 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1-1/4 cups skim milk
1/2 cup white onion, chopped
1 10.75-ounce can cream of celery soup
3 tablespoons plain greek yogurt
meat of 3 chicken drumsticks
1 pie crust (refrigerated or use your own recipe)
1. Cook and drain vegetables according to package directions.
2. Preheat oven to 375 degrees. In a saucepan, mix flour, salt, pepper, and poultry seasoning. Add milk and whisk until combined. Stir in the chopped onion. Cook over medium heat until thickened
3. Add in soup, greek yogurt, vegetables, and chicken and stir to combine.
4. Pour into an I greased 2-quart casserole dish. Make sure there’s room at the top for excessive bubbling, and place the pie crust on top, making sure there are slits for the steam to come through. We don’t need any pie explosions! Add a little s+p and Butter Pam for good measure.
5. Place a baking sheet below the casserole dish (to save yourself from having to clean the oven), and bake the pie for 40-ish minutes. Serve warm!
And eat it alllllll by yourself. ;)