Selasa, 06 Maret 2012

The day came slow, till five o'clock



Hubby and I were off somewhere in the car and he says out ofthe clear blue sky . . . “blog idea!”

Okay . . . I’m always looking for stuff to blog about.

He’s says, “the ‘O’ in o’clock  . . . what is that?”

I had a pretty good idea and a little research proved that Iwas right.

O'clock is nothing more than a shortening of "of theclock" as in “according to the clock”.


= 5 according to the clock.


Speaking of 5 o’clock, what’s up with those shadows . . .the 5 o’clock shadows, that is?

Okay . . . here’s the low down how the fuzz on afternoonfaces got a name.   Why five . . . why not three or even 6? Because . . .

In the 1800’s, the upper crust would have tea at 5 o’clockto hold them over until they would partake in their evening meal somewherearound 10 or 11 P.M.  This tea time wascommonly known as the 'five o'clocks'. 

At the time men in high society were either clean shaven orhad mustache or full beard. Polished gentlemen would never be seen at the five o'clocks withoutremoving the day’s growth of stubble from his face . . . the five o'clockshadow, as it were.  Nor would a culturedlady be seen with a man with the Don Johnson look.






Chicken and Dumpling Bake

3 To 5 Pieces Of Raw Chicken
1/4 Cup (1/2 Stick) Of Unsalted Butter
1 Cup Milk
2 Cups ChickenStock/Broth
1 Can Campbell's Cream ofChicken Soup
1 Cup of Flour
1-1/4 Teaspoon Baking Powder
1/8 Teaspoons Salt

Poach raw chicken in the chicken broth or stock in a medium sizedsaucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken ismostly done. It will finish cooking in the oven. Remove the chicken and setaside to cool but reserve the stock.

Preheat the ovento 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13inch baking pan. 


Shred the chicken and spread it on top of the butter. In aseparate bowl, whisk together the milk, flour, baking powder, and salt.  

Slowly pour that over the chicken taking carenot to disturb the chicken too much. Do not stir. Whisk together the chickenbroth and the cream of chicken soup. Slowly pour that over the flour and milkmixture. Do not stir.

Bake uncovered at400 degrees F for 35 to 45 minutes, or until top is light golden brown.




The day came slow, till five o'clock - Emily Dickinson

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