A Chicken and Dumplings Day.

Honestly, it was a slow day. The most interesting thing? Chicken and dumplings. We were figuring out what to do with dinner. I had tossed in some fresh corn to boil because we accidentally had forgotten about the last batch of corn until it was kind of terrifying, and we had some leftover chicken. My wife mused about that for a moment, murmured “Chicken and corn. Chicken and dumplings? Do we have chicken broth?”

Of course we have chicken broth. There’s always several different kinds of broth in the pantry, because I mostly do the shopping at this point (which is why there’s also always one-use Emergency Pork and Beans) and if you have broth you are halfway to recycling your leftovers. As it was in this case. Came out good, too. I do not know how to dumpling well, alas, but my wife does, so I left it to her and it came out nice, with a good heavy gravy. It could have only been better if we were eating it in November, but the weather’s been nice, so… eh?

And that was my day. Chicken. And dumplings. Not very exciting, but tasty.


  • Aetius451AD says:

    I made a bean-less chili yesterday. With Cheese and sour cream, it was delicious. I have been doing the Low Carb thing lately, so I have been on the hunt for ideas. (Note: the page says ‘keto’ this has a bit too high a carb amount for it to be such. It is still good however.)


  • nicklevi86 says:

    Nice recovery, and team-work with the lovely Mrs. Lane. I’d call that a win.
    Last week I made some chowdah, and realized too late that the can o’ corn I thought I was draining over the sink was actually my entire can of broth. Fortunately, I had some left over flavor packs from my last case of Ramen which worked way better than it had any right to.

  • jeboyle says:

    Okay, now I’m hungry.

  • Skip says:

    FWIW in a pinch you can make reasonably tasty dumplings using canned biscuits. not the expensive, flaky, layered kind, but the really cheap small store brand ones. Just pinch each biscuit into 4-5 dumplings, drop into the stock, and bring to a boil, then drop to a low boil, high simmer. They’ll start out huge, you’ll think you added way too many, but after precisely one while, they’ll have cooked down to normal dumpling size. they’re pretty much done at that point.

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