We lost another loved one this weekend. This time from Andrew’s side of the family. His grandpa was a great man. I’m glad I had the pleasure of getting to know him over the last few years whenever we’d make it down to San Diego. Losing people never really gets any easier, does it? You can only focus on the great memories, and the lasting imprint they’ve had on your life. I will never be able to look at a case of Corona the same again. He was that kind of awesome.
The rest of the weekend was mellow and reflective. A birthday BBQ that was bowed out of early because of the siren call of sleep, a rather uninspiring Timbers game, shopping for the Thailand trip [less than a month!], and a trip through the Blue Sky Gallery.
This crockpot action was something from last week. Having something ready to eat right after work makes the temptation to go out and eat that much easier to avoid. Leftovers for the next day’s lunch aren’t so bad either. Every time I bust out the crockpot, I wonder why I don’t use it more often. This time wasn’t any different. The original recipe called for your favorite beer, which I really didn’t have in the house. I used ginger ale instead, but I wished I’d gone with beer in the end. There was only a hint of sweetness, but I missed the savory notes of the beer. Next time.
Inspiration: How Sweet It Is
- 1 1/2lbs chicken breasts
- 8oz beer/ginger ale/chicken stock
- 2 walla walla onions, sliced
- 2 green peppers, sliced
- 4 cloves of garlic, minced
- 8oz white cheddar cheese, shredded
- 4 hamburger buns
Layer the onions, peppers, and garlic along the bottom of your crockpot. Season both sides of the chicken breasts with salt, pepper, and paprika. Nestle them into the vegetables. Pour over your liquid of choice. Set on low for 6-8 hours.
The chicken will be tender and shred easily with two forks. Stir in the shredded cheese, and allow the chicken to soak up any of the remaining liquid [mine still had some, but that’s alright]. Toast your buns before topping with chicken.