Ruby Sipes

I think it has been a month but we had a nice weekend and I spent it cleaning up the yard.  I burned alot of the left over scraps from the remodel (3 days of burning), moved a mound of dirt that I dug last year, Shane cut down the alder that he hated, I made a planter out of it, Shane transplanted the blueberries and the apple tree, pruned the cherry tree, mowed the front and back yard.  I know there was more...

I have been working on ways to have healthy ready to eat food for our busy week.  I did what any computer literate person does Internet investigation.  I found information on mason jar cooking. My favorite idea was the chicken pot pie.  I looked at many recipes (mason jar and otherwise), and decided to wing it.  I can't remember the last time I had a pot pie.  I made chicken for Shane and vegan for me. Recipe: Makes 6 Chicken and 6 Vegan wide mouth half pint mason jar pies. Filing: 3 chicken thighs 1.5 c soy curls 1 c celery diced 1 c carrots diced 1 c onion diced 1 leek approx 1/2c chopped 1.5 cans coconut milk 22.5 oz 3 russet potatoes 2 tbls olive oil 2 tbls flour 1 tbls better than boullion no chickn base 1 tbls herbs de provance 1 tsp thyme 1 tsp white pepper Pinch of salt Fresh ground pepper to taste Because I am making this for two different diets I cook the chicken away from everything.  Boil chicken in salted water for 10 to 12 min. Remove from heat dice