It’s finally Fall, and you know what that means, right? College football, pumpkins, the World Series, boots, Halloween and my anniversary. Seriously, how can any other season compete? They can’t, and that’s why Fall is my favorite. Here are a few other things that I’ve fallen in love with lately:
A huge thank you to everyone who participated in The Lawyerette’s giveaway extravaganza. I can’t think of a better way to celebrate 1000 posts, and I hope that you’ll continue to visit the blog on a regular basis. Now without further adieu, I’ll get to the good stuff. Each entry was assigned a number, and the winners were selected by a randomizer:
Coach cosmetic case: Sofia De Leon
Hand-painted earrings: Ana Banana (Ha…not sure what your last name is.)
Cashmere scarf: Paris Webb
Sally Hansen nail polishes: Lauren Croswell
Book, candle, bubble bath: Shalair Armstrong
Winners, please shoot me an email (My address is listed above.) with your mailing address. The sooner you contact me, the sooner your prize will arrive on your doorstep. Hope that everyone has a wonderful weekend filled with champagne and dancing!
Thank goodness it’s almost Friday. How do you unwind on the weekends? Some people play golf. Others like to window shop. Personally, I look forward to a good book and a bubble bath. Now you can partake in my kind of R & R.
To enter this giveaway, (1) start following The Lawyerette on Tumblr, (2) start following The Lawyerette on Instagram or (3) leave a comment on Instagram. Just do it!
Chicken & Dumplings - Because my palate has changed so much over the last 5 years, I decided to try a recipe that I despised as a kid…chicken & dumplings. It’s still not one of my all-time favorites, but I definitely like it more now than I did then. First, add the following ingredients to the Crockpot: chicken (4, boneless breasts), butter, (2 T.), cream of chicken soup (10.75 oz.), cream of celery soup (10.75 oz.), chicken broth (3 1/2 cups), onion (1, diced finely), baby carrots (2 cups), chicken bouillon (2 cubes), salt and pepper. Cook on low for 7 hours. Next, remove the chicken breasts. After shredding, return to Crockpot. Then, add biscuits (10 oz.) which have been torn in to 1 in. pieces. Cook on low for another hour or until the center of the biscuits is no longer raw. Enjoy!