I'm a picture that I'm holding

questions from neversince.
if you want me to ask you questions, ask in your comment :)

1. Have you ever seriously questioned your sanity?

Once. There was an incident with some family members that caused me to step back and decide I wanted nothing more to do with them.

2. When they start sending rockets to the moon for us civilians, will you be on the list to go?

I guess it will depend on the state of the Earth when/if it happens. Or the state of my marriage? lol

3. Have you ever made a pin hole camera to watch an eclipse?

Nope, but I'm sure my husband has.

4. What is the best present you've ever given someone else?

Teaching my son to read. Strange answer, I know, but Lucas has been reading books on his own for about 8 months. He is not due to start kindergarten until next fall, 2010. Does this count?

5. Do you ever sing to yourself while doing everyday tasks? If yes, what do you generally sing?

I sing to myself all the time. Maybe not outloud, but there is always a song in my head. Right now it's Truth Untold by Odds. It's been lodged in the brain for about 2 days, along with the rest of the Good Weird Feeling album. Usually what's in my head is whatever upbeat, good beat, can-dance-to-it song I hear.

Harper's Island is almost over. No episode next week, but then the 2-hour finale. I'm just all weird with anticipation. Last night's episode was heartbreaking. I actually had tears streaming down my cheeks. And I just don't cry at TV. Or well, I have twice before.

Campbell Drops Out Of Scream Sequel
24 June 2009 6:36 PM, PDT

Scream creator Kevin Williamson has been forced to re-write his screenplay for a fourth Scream movie, after the franchise's star Neve Campbell refused to reprise her role.

Director Wes Craven recently revealed Courteney Cox and her husband David Arquette were returning for a fourth instalment of the movie series, to shoot a screenplay written by Williamson.

The filmmakers hoped Campbell would reprise her role as Sidney Prescott for a fourth time - but the actress has turned down the offer.

Now Williamson has to go back to the drawing board.

He tells NYPost.com's PopWrap blog, "I've had numerous conversations with Neve. She's a friend. Nicest girl on the planet. It just ain't workin' out and it sucks for me. It was no cameo. I'd never play Sid out that way. And I ain't got no Sid-less scenario. So, I don't know yet what to do."

Hi all!! Here are 3 recipes I've had some great success (i.e. the husband and/or child liked them) with making!

Chicken breading

* 1/2 cup cornflake crumbs, plus
* 1 tablespoon cornflake crumbs
* 2 teaspoons all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon paprika (i substitute seasoned salt for this one)
* 1/4 teaspoon sugar
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder

Combine all ingredients in a small mixing bowl and stir to combine. Make sure the corn flakes are crushed. They should be a course powder, and the whole mixture should be rather fine, and should be well mixed. At this point you may package and store the resulting mixture away in any cool place.(Makes 1/2 cup) You can use this homemade Shake’n Bake® wherever the real product is called for or, continue to make Shake’n® Chicken.

Prepare chicken following the same technique as described on the box of the original mix using 21/2 lbs.of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves. Preheat your oven to 400 degrees Fahrenheit then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package: "Shake the moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture." Discard any remaining mixture and the bag.

Bake at 400 degrees Fahrenheit in an ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through: BONE-IN: 45 minutes BONELESS: 20 minutes.



Cheesy Chicken Enchiladas

1 can (18.5 oz) Progresso® Carb Monitor™ chicken cheese enchilada-style soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced

1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.


Italian Beef Bake

1 lb lean (at least 80%) ground beef
1 1/4 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)
2 cups Original Bisquick® mix
3/4 cup milk
1/4 cup grated Parmesan cheese
Additional heated tomato pasta sauce, if desired

1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese.
3. Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.
4. Drop dough by 12 tablespoonfuls onto beef mixture.
5. Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce.