Oh Laura, I'm praying it was an isolated incident, you can't handle much more "house time".
Neither can my credit card!

Liam has been fine the rest of the day, so I think it was just a Nintendo DS overload.
The chicken stew I made tonight was tasty and easy. The broth was very rich tasting and it would be a perfect cure for a cold or illness. I am taking the liquid and vegetables that are left and blending to use as a stock for my next soup.
I got the recipe off Epicurious...my changes are in parentheses.
Chicken Stew and Dumplings
2 tbsps olive oil
1 3 lb chicken, cut into pieces (I only used half the chicken and roasted the other half in the oven for the kids)
1/4 c flour seasoned with salt and pepper
(2 tbsp butter)
1 med yellow onion, peeled and chopped
(1 clove garlic, minced)
2 carrots, peeled and cut into chunks
2 stalks celery, cut into chunks (blech...I hate celery. I left it out.)
1 bay leaf
1 sprig thyme (didn't have fresh...did a couple liberal shakes of dried)
1/4 tsp turmeric (thought I had it, but I guess I am out. Didn't use it.)
Kosher salt and black pepper to taste
(1/2 c white wine)
4 c low sodium chicken broth (I used regular)
Fresh parsley, for garnish
For dumplings: (I halved this and it was still way too much)
1 1/2 c flour
2 tsp baking powder
1/2 coarse ground cornmeal
1 tbsp sugar
1 tsp salt
1 3/4 c heavy cream (I used light)
Heat the olive oil in a large pot with a tight-fitting lid.
Dredge the chicken in the seasoned flour.
Brown chicken on all sides...about two minutes per side.
Remove chicken. (Add butter to the pot) Add onions and cook until starting to soften. Add carrots, (garlic), bay leaf, thyme, turmeric, salt and pepper and cook one minute more. (Add wine and let bubble 1 minute) Add the chicken stock, return chicken to the pot, cover and let simmer for 15 minutes.
Meanwhile, combine the first five dumpling ingredients.
Add the cream and mix just until combined.
When 15 minutes is up, drop dumplings into pot -- about 12 if using full recipe -- cover and simmer 12 minutes more.
To serve, put chicken and dumplings in bowls, then cover with broth.