I’m pushing through to finish my second romance Instructing an Heiress, so I’m going to short-change you a little on the blog, this week. Taking my own advice from previous weeks and chillin’ on the frantic work hamster wheel and minimizing other efforts until the novel is ready.
Wanted to take a moment, though, to encourage you as you brace yourself for the holiday craziness, which starts after Halloween, here in the USA. Remember…deep breath, less is more, don’t spoil the kids it won’t make them happy. This is your mantra.
Food being such an excellent part of the upcoming season, I wanted to offer you an easy and different recipe to consider trying. You’ll find it below. As an added bonus, while it cooks, it makes the house smell great.
For November blogging, in honor of National Novel Writing Month, I will have a new series entitled “So You Want to Be a Writer?” Should be fun.
Until then, eat, drink and be merry for tomorrow is…well, it’s just tomorrow, so why not?
Indian Apricot Chicken from “Gluten-Free Family”
- 2 cans chicken, drained
- 1/2 can chicken broth
- 1 medium onion, diced
- 3-4 cloves garlic, minced (I like the jarred kind, so sue me)
- 1/2 cup dried apricots, diced
- 1/4 cup apricot jam (finger licking allowed)
- 2 tsp turmeric
- 1 tsp cumin
- 2 cinnamon sticks, broken in half
Splash olive oil in small stew pot. Put all but chicken in pot and lightly cook until dried apricots are soft. Add chicken and heat through and for flavoring. Add more broth if too dry. Use cornstarch/water mix if too much liquid. Remove from stove and serve over rice. Leftovers make great chicken salad.