Ssshhhhh….

Don’t say a word.

It’s quiet.

Waking to the sounds of nothing.

Hearing myself chew as I eat.

The sound of the air blowing through the vents.

Clickclickclickclickclick of the keyboard.

There’s comfort in the quiet:  a heavy blanket, warming me to the core.

The sky so blue out my window calls my name,

but the kids aren’t here to catapult me out into the day.

I may move out into the sunlight,

but right now I’m going to sit and enjoy the quiet.

The stillness.

And listen to the sounds I sometimes struggle to hear.

My inner self.

God.

And all that is between.

Ok, so tonight’s dinner might not be on the top of the healthy list, but my-oh-my is it way at the top of the deliciousness scale!!

I made another must-share Taste of Home recipe:  Favorite Chicken Nuggets.  In my usual fashion, I changed the recipe just a little bit to suit my family (and my budget).  Today I found boneless, skinless chicken thighs on sale, so I did that instead of breast.

3 cups Corn Chex cereal
1/2 cup grated Parmesan cheese
1 tsp seasoned salt
1/4 tsp paprika
1/8 tsp garlic powder
3 TBsp butter, melted
1 TBsp milk
1 lb. boneless, skinless chicken breasts, cut into 1×1 inch pieces

Heat oven to 400°.  Line cookie sheet with foil.  Crush cereal.  In medium bowl, stir together the crushed cereal, cheese, seasoned salt, paprika and garlic powder.   In a small bowl, combine melted butter and milk.  Dip the chicken pieces into the butter mixture, then roll in the cereal mixture to coat evenly.  Place on cookie sheet.  Bake 6-9 minutes; turn nuggets over.  Bake 6-8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

I also hand cut potatoes and fried them up in a cast iron skillet coated in oil.  Be careful of splattering grease.  Soak up some of that grease with a paper towel.  Sprinkle seasoned salt on top, and enjoy!