Sunday - Monday 08/17/20

 August 16th: I made the blueberry clafoutis again for breakfast, everyone loves it, this time with half fresh strawberries. Very yummy! 

AA and I needed to shop for underwear, so we went to Kohl's and breezed in and out with our masks on - the fitting rooms were closed so were choosy about what to buy (but can return if didn't fit). Bras for AA and undies for both of us. And they all fit!

Next, we drove to Justin's, arriving about 12:20 p.m. We chatted outside and saw the damage his goat did to all his plants: from pepper plants, herbs, lilies, citrus trees (kumquat and grapefruit) his large cactus, some heirloom plants and so many around his back yard. The goat no longer exists as Justin had already said he would never have another goat and this was the last straw! Now we know what to buy him for his birthday - new plants!

Justin describing all the plants that were stripped of their leaves:

Justin's Tabasco pepper plant was not harmed like the other plants. He described so many flowering plants, all gone.

We then drove to St. Augustine, and skipped by the Burrito Shack as it was crowded, so tried an old shack that was called FA, now called Margie's and very much changed. The food was good enough, and sitting outside in 90+ heat, we were soaked by the time we finished lunch (we have not eaten inside a restaurant yet, since this COVID19 virus started). Ford had the fish sandwich, I ate the shrimp tacos (blackened) and AA had the burger. We probably will not stop there again even though the seafood was fresh and tasty, just nothing remarkable about the place.

We continue to cook most of our meals at home and play Rummikub. I am listening to the audio book "Where the Crawdads Sing" driving to and from work.

And as a memory - 9 years ago - 35th Reunion!!! Melissa was my date and she attended my 40th High School Reunion in 2016. Here's to 2021 and our 45th. Hope to make it home!

Finally mailed some cards:

Monday: We went to the bank to get our annual SJRPP/JEA pension form notarized and then to Walmart for a prescription and a few groceries (always wearing a mask). I made ahead the new recipe casserole (below and was delicious!) and made egg salad (we have tons of fresh eggs from Carolyn's coworker). I had my group golf lesson at 4:00 p.m. We played four holes from a very short distance and I scored a Hole 1 Par 4:3, Hole 2 Par 4:3, Hole 3 Par 5: 6, Hole 4 Par 3: 5. I really enjoyed playing the short distance. Photo of Coach Stephanie demonstrating our pitching technique.

The Heck electrician came to finish the transfer switch for our portable generator. Ford tested it, so ready if we need it. We are very thankful and blessed to finally have this during power outages.

AA binge watched The Mandalorian; she had watched Season 1, episodes 1 and 2; now she has completed all 8 episodes.

AA - I enjoyed watching The Mandalorian, and I kept watching to see what would happen next. I think that it was everything that a TV show should be in that it keeps you hooked to watch the next episode.

And to put everything in perspective about COVID19: The University of North Carolina at Chapel Hill announced Monday that it was converting to all virtual classes after reporting 135 new COVID-19 cases and four clusters within a week of starting in-person classes for the fall semester — becoming the first college to send students home after reopening.

Monday Dinner: Cheesy Chicken Broccoli and Rice Casserole

I roasted the raw broccoli while preparing the other ingredients, gave a nice sturdy flavor. Cooking the roux took longer than the recipe and was still a bit watery, not thick, but it worked great!

This cheesy chicken broccoli and rice casserole is so comforting and delicious, and comes together in minutes!

Author: Amber Goulden Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 25 minutes. Yield: Serves 6

INGREDIENTS: For the cream of chicken soup*:

1/2 onion, diced (may substitute with 1 teaspoon onion powder)

3 cloves garlic, minced (may substitute with 1 teaspoon garlic powder)

3 tablespoons salted butter or ghee

3 tablespoons flour (we used this one for gluten-free)

2 1/2 teaspoons coarse salt, 1/4 teaspoon black pepper, 1 teaspoon dried thyme

3 cups chicken broth, 2 cups milk or full-fat coconut milk

For the casserole: 1 1/2 cups white rice

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

3/4 pound broccoli florets (about 5 cups)

1 cup shredded cheddar cheese

INSTRUCTIONS: Preheat the oven to 375 F. Add the butter to a saute pan over medium heat, once melted, add the onion and garlic and cook for 3-4 minutes, until softened. Add the flour to the pot and whisk to combine, then slowly pour in the chicken broth, whisking the mixture constantly to ensure there are no lumps. Once smooth, whisk in the milk, salt, pepper, and thyme and let cook for 1-2 minutes, until the sauce is thick and bubbling. Add the rice, chicken, and broccoli to a 4-quart baking dish, then pour the sauce over and toss to combine. Make sure that the sauce completely covers the rice mixture, if it doesn't, add another 1/2 cup of broth or switch to a different dish. Cover the dish with foil and make sure that the foil is secured very tightly. It needs to steam to ensure the rice cooks through.

Bake for 50 minutes, until the rice is fully cooked through and the liquid is absorbed, then remove the foil and sprinkle with cheese and bake for an additional 10-15 minutes, until cheese is melted.