Janice, I would not worry about you girls seeing pics...or I wouldn't have sent the picture cards. You girls are my family now whether you like it or not!!!
I just have to do it someday and have someone help me post pics, etc. I am not computer savvy at all.
Yes you do have to do it!
Talked Johnny into staying in tonight, were getting take-out, cracking open a bottle of wine and renting Julie & Julia! And did I mention my boy is coming in tonight.
Sounds like a great night! I loved that movie!
And...I must say...Tom left work early and is due here in about and hour and a half. the plan is to have a late, take out, dinner and Cosmos...I told him he has to start drinking a more manly drink. He went out with a co worker last week, and the guy said to the waiter...if he's gonna get another of those, can you at least put it in a rock glass?
I think scotch on the rocks would be a better fit for him, no? Might I add, his other favs are malibu bay breeze and rose wine! He must like pink...
This recipe was delicious! I'm sure y'all have made it sometime before...? I just stirred in shredded rotisserie chicken with the corn instead of messing with chicken breasts, plus I used more bacon and more cheese. DH had two bowls and seemed content that it was dinner
I also sliced some rosemary bread from Panera to go with it - delicious dipped into it!
Cheddar Chicken Chowder
2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
Yield: 7 servings (serving size: 1 1/2 cups)
CALORIES 306 (22% from fat); FAT 7.5g (sat 4g,mono 2.2g,poly 0.6g); IRON 1.6mg; CHOLESTEROL 58mg; CALCIUM 193mg; CARBOHYDRATE 33.7g; SODIUM 376mg; PROTEIN 25g; FIBER 2.9g
1/4 of the way done 
Maybe someday.
