Happy St. Brigid Day....

Hello everyone....

Yes it's Saturday evening... Been doing errands all morning.. Writing down lots of notes on what to expect in the coming months.. Just submitted my pre approval to see if I can get approve for a house loan.. Yes my first time trying this out.... Want to get a house so I can do more cooking and quilting.. My apt not enough room to do cooking and quilting, I feel my apt is shrinking lol...

Let's see how it goes by next week....

Happy St. Brigid 's Day First day of Spring in Ireland... Yes I am Irish. ;-)

St. Brigid's Cross...

May Brigid bless the house 

wherein you dwell.

Bless every fireside, every

wall and door. Bless every 

heart that beats beneath its

roof. Bless every hand that

Toils to bring it joy. Bless

every fool that walks its

Portals through.

May Brigid bless the house

that shelters you.

So this pass week I learned something new... It's called snow rollers.... Have you seen them if not here the picture of what snow rollers looks like....

Very interesting seeing that.... ;-)

Yesterday I made my first chicken with broccoli Stromboli .... It was good.. At least I didn't burn it yet !!! Just kidding...

Here's the recipes...

Cheesy Chicken & Broccoli Stromboli
Got this recipes from A Girl Versus Dough original

Yields: 1 stromboli (serves 2 for dinner, 4 for a side dish/appetizer)

Ingredients:
1 of your favorite pizza crusts, prepared and ready to bake
1/2 cup mozzarella cheese (or a mix of any of your favorite, melty cheeses)
1 1/2 cups broccoli florets and chopped stems, roasted until only slightly crunchy
1 cup cubed, cooked chicken
1 cup sharp cheddar cheese (or a mix of any of your favorite, melty cheeses)

Directions:
Preheat oven to 425 degrees F.
On a pizza stone or parchment paper-lined baking sheet, press dough into a 14-by-10-inch rectangle. Sprinkle 1/2 cup mozzarella cheese on middle length of the dough. Top evenly with broccoli, then chicken. Top with cheddar cheese.
Fold in short sides of dough by 1 inch, then fold in long sides over each other, overlapping in the center. Pinch to seal. Carefully flip dough over so the seal is on the bottom (if you’re nervous about this step, skip it: The stromboli just looks prettier with the seal on the bottom, but it’s not necessary).
Bake stromboli for about 20 minutes, or until crust is a deep golden brown. Let cool 10 minutes before slicing or serving.

**Note**
I uses egg white to seal the dough and brush on top of the dough... Sprinkle little bit salt not A lot on top of the bread kick in flavor ;-)

So this evening went to the pong and see the water frozen including the water sprinklers that's cover with ice but the sprinklers still alive  lol.. And saw a not sure I am gonna called it snow kitty...

Welcome February... 

Have a good evening...... 

& 

Good Night.....