I think I am in a mood. I seriously cannot deal with some of those preschool moms anymore. I walked in today to pick up Eli, and I was carrying Georgia on my hip as usual. I passed by one of the moms and she looked and Georgia and said, “Look at her. She’s just holding on like a little monkey.” WTF?!! This is the same woman who once told me I hold Georgia like a sack of potatoes. And now she just compared my daughter to a monkey. I am about to throw down with this b*tch! One more comment out of her, and I’m going to punch her in her perfectly made-up little face. *deep breath deep breath*
Maybe that’s not in the spirit of the season, but considering how stressed I get around the holidays, it fits quite well with my mood.
Moving on . . .
I can’t let the George Michael thing die. I just can’t. I was wondering today how I thought he was so freaking hot back in the 80’s. Then I came across this YouTube video. It’s him live in concert in Sydney singing (and dancing his ass off to) I Want Your Sex. 15 seconds into this video, and I remembered vividly why I wanted to jump his bones when I was 16. For my fellow 80’s children (men and women alike), enjoy!
And today’s recipe.
Today, I am posting the recipe for the stuffing I am making on Thursday. Once again, I am stealing from Rachael Ray. I seriously can’t wait to try this recipe!!
Pumpkin Muffin Stuffin!
Ingredients
1 stick butter
2 to 3 Macintosh apples, cored and chopped
2 onions, chopped
1 zucchini, chopped
3 small ribs celery, chopped
1 bay leaf
Sat and freshly ground pepper
6 store-bought pumpkin muffins
½ cup shelled pumpkin seeds or sunflower seeds, toasted
2 tablespoons poultry seasoning
3 cups chicken broth
Directions
1. In a large, deep skillet, melt 5 tablespoons butter over medium heat. Add the apples, three quarters of the onions, the zucchini, celery and bay leaf. Season with salt and pepper and cook until softened, 10 minutes.
2. Preheat the broiler. Crumble the muffins into the skillet. Add the pumpkin seeds and poultry seasoning, and salt and pepper to taste. Pour in up to 2 cups broth (depending on how moist you like it). Spoon the stuffing into a heatproof dish and broil until crisp, 5 minutes.
