June 26, 2010

I've somehow managed to slice open the pad of my finger, it's really hard to type and try not to bleed on Yggy.  Only me.

I love Austin, and the hill country area of Texas. I have missed living in a metro area so freaking much, I've been driving around and people watching with a combination of wistfulness and excitement. I cannot wait to move! :)

Apartment hunting was both tiring and productive. I've found two complexes that I really enjoy, for a reasonable price (~800/month, bills, cable, and internet included).  One is more convenient than the other, but they probably won't have any apartments available in a month, and I can't ask them to hold one for me without signing papers declaring my impending move, soooo...eh.  We'll see.  Thank goodness it's online, so I probably won't have to make a special trip. (knock on wood!)

I sat down at Panera (how I've missed thee!) to drink a latte and use the free internet, and I picked the quietest corner to apply for jobs and generally be productive until Mom's award ceremony is done at two.  Around 5 minutes after I get settled, about 50 yankees settled their tour group right around me.  Loud people and screaming children abound.  Typical. ;)

Job hunting was less fruitful, just because all the applications are online! Everywhere I went, the people shook my hand and told me to see their website for an application.  I'm more or less okay with that. I was hoping to be able to hit some places that DIDN'T have online apps.  I did get my typing and spelling proficiency tests for Texas done, despite some woman making a HUGE scene and getting arrested about 4 feet behind me.  (Distractions, much?)

I am SO excited to be moving, and to be able to hang out with my family in town.  I can't wait! :)

It's a rainy, down-home kind of day

And those call for comforting, down-home kind of foods.  In the next couplea days I'm making pot pie, because it's delicious and always makes me feel better :)

For anyone needing a tasty pot pie recipe:

1 lb skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup green peas
1/2 cup chopped celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions

-Preheat oven to 425 degrees F (220 degrees C.)

-In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

-In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

-Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Poke some holes in the top crust so it doesn't explode all over the oven.

-Bake 30 to 35 minutes, or until top is golden brown and filling is bubbly. Cool for 10 minutes before serving.