Okay, as suspected, I didn’t feel any better today. No one wants to hear about my woes…so I’ll talk about the food. 
I love chicken and dumplings. I don’t quite consider myself and expert. However, I think I’ve done a good job making a nice, flavorful version that successfully avoids the pasty texture of the dish with the same name at Cracker Barrel. Though the taste is not that bad, the texture reminds me of that fun paste I played with in Kindergarten.
Preparation
I haven’t made homemade stock in a while. I bought a Tetra-pak of Roundy’s Organics Chicken Broth from the local Pick ‘n Save. (I have to plug the brand since I’ve worked for Roundy’s for over 10 years. Yes, my food attachment extends into my work life!) To that I added carrots, celery, and some of the chicken from last night. The dumplings, which weren’t my best though tasted good, were made of self-rising flour, eggs, milk, and a dash of nutmeg. A nice billowy pillow of a dumpling.
Though I don’t feel all that much better, the comfort of a nice warm “chickeny” dinner is helping me to forget.
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