i love fun
posting anything and everything that I find interesting/funny/great/beautiful
Never-ending list of life ruiners
↳ Bobby Brown
(Source: everdeenprim)
Call Me The Guardian
My primary mode of living is focused externally, where I deal with things rationally and logically. My secondary mode is internal, where I take things in via my five senses in a literal, concrete fashion.
I live in a world of facts and concrete needs. I live in the present, with my eye constantly scanning my personal environment to make sure that everything is running smoothly and systematically. I honor traditions and laws, and have a clear set of standards and beliefs. I expect the same of others, and have no patience or understanding of individuals who do not value these systems. I value competence and efficiency, and like to see quick results for my efforts.
I’m a take-charge person. I have such a clear vision of the way that things should be, that I naturally step into leadership roles. I’m self-confident and aggressive. I’m extremely talented at devising systems and plans for action, and at being able to see what steps need to be taken to complete a specific task. I can sometimes be very demanding and critical, because I have such strongly held beliefs, and am likely to express myself without reserve if I feel someone isn’t meeting my standards. But at least my expressions can be taken at face-value, because I am extremely straight-forward and honest.
I am usually a model citizen, and pillar of the community. I take my commitments seriously, and follows my own standards of “good citizenship” to the letter. I enjoy interacting with people, and like to have fun. I can be very boisterous and fun at social events, especially activities which are focused on the family, community, or work.
I need to watch out for the tendency to be too rigid, and to become overly detail-oriented. Since I put a lot of weight in my own beliefs, it’s important that I remember to value other people’s input and opinions. If i neglect my Feeling side, i may have a problem with fulfilling other’s needs for intimacy, and may unknowingly hurt people’s feelings by applying logic and reason to situations which demand more emotional sensitivity.
When bogged down by stress, I often feel isolated from others. I feel as if I’m are misunderstood and undervalued, and that my efforts are taken for granted. Although normally I’m very verbal and don’t have any problem expressing myself, when under stress I have a hard time putting my feelings into words and communicating them to others.
I value security and social order above all else, and feel obligated to do all that I can to enhance and promote these goals. I will mow the lawn, vote, join the PTA, attend home owners association meetings, and generally do anything that I can to promote personal and social security.
I put forth a lot of effort in almost everything that I do. I will do everything that I think should be done in my job, marriage, and community with a good amount of energy. I am conscientious, practical, realistic, and dependable. While I will dutifully do everything that is important to work towards a particular cause or goal, I might not naturally see or value the importance of goals which are outside of my practical scope. However, if I am able to see the relevance of such goals to practical concerns, you can bet that I will put every effort into understanding them and incorporating them into my quest for clarity and security.
Chicken Pot Pie with Cream Cheese and Chive Biscuits
For the biscuits:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
- 1/4 cup chopped fresh chives
- 1/4 cup (2 ounces) unsalted butter, cold and cut into cubes
- 4 ounces (half of a brick) cream cheese, cold
- 3/4 cup buttermilk, cold
For the Filling:
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 4 ounces (half of a brick) cream cheese
- salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fresh ground nutmeg
- 3 cups shredded chicken meat
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 1 small garlic clove, minced
- 1 1/2 cup thinly diced carrots
- 1 cup diced zucchini (optional)
- 1 1/2 cup frozen peas, thawed
- Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
- Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
- Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
- Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.
- Next, make the filling. Place a rack in the center of the oven and preheat oven to 400 degrees F.
- Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.
- In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes. The vegetables will not be entirely cooked through. Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.
- Spoon filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.
- Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and allow to cool slightly before serving.
- To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve.
