Thai Crystal Mist – Product Review

Too many common deodorants can hamper your systems’ healthy function. Yet, some healthy deodorants I’ve tried don’t work at all. Here is what I think of my current non-toxic deodorant!

Watch here: www.youtube.com/watch

Advertisements

Soft Matzah

We enjoy making and eating matzah during Unleavened Bread (the week after Passover) each year. Yet, I sometimes miss those pliable, soft, yeasty tortillas that I usually get at the store. I didn’t know how to make an unleavened bread that can be used for wraps and burritos. Until now!

Another mom shared this flatbread recipe and I’m passing it on! Enjoy!

Cast Iron Chicken Pot Pie

Everyone was so quiet during supper; it must have been good! Since I made this up on the fly, the following recipe has general, not necessarily accurate measurements. Use of personal judgement is encouraged.

Filling

2 Chicken Breasts, diced

1 bag mixed, diced vegetables

Dill, Salt, and pepper to taste

Gravy

4 T. Butter

1/3 C. Flour

4 C. Milk

Crust

2 C. Flour

1 tsp. Salt

2/3 C. Butter

6 T. Cold Water

  • Fry the filling ingredients in the cast iron pan until chicken is cooked. Set aside in a bowl.
  • For the gravy, melt the butter in the pan until bubbly and whisk in the flour. Gradually add the milk and let bubble. Pour into the bowl of filling.
  • Combine all the crust ingredients and press into the bottom and sides of the cast iron pan, keeping back a palm-full of dough. Mix the chicken and gravy and dump into the crust. Roll out or hand press the remaining dough into shapes; place on top of the pie.
  • Bake @400*F till browned, around 20-30 minutes.

Need to skip the gluten and dairy?Almond flour, rice flour, almond milk, and coconut oil substitutes would taste good, too.

I hope you try out this Cast Iron Chicken Pot Pie. It’s so good you’ll want to skip the pre-packaged stuff from now on!

Shalom, y’all!