this and that

I had my first lecture yesterday in Anatomy and Physiology. I will go ahead and say, Dr. Low is awesome. He speaks on a level I can understand. He doesn't teach with the assumption that you should know the material already. He's a "real" teacher and I think I'm going to like his class a lot.
I've been moving right along on my medical terminology. Doing pretty well. I have a feeling my trouble class will be Texas Government. I really don't care to learn anything about government. I have 3 tests and an article assignment for that class. That will make up the entirety of my grade. So far, I haven't found the first article to use. Yes, I've been looking.
Today's agenda: studying, chiropractor's appointment, and work at 5:00. I think somewhere in that mix I'm going to try to fit in a haircut. I need a touch-up. Of course, I am so unpredictable, I may come out with a bob. You never can tell. I enjoy the fun, swishy, sassiness of a bob. Keep in touch and I'll keep you posted.
Yesterday I decided to come home after my stretching and cracking (chiropractor visit), instead of trying to kill 5 hours in Tyler. That could only be expensive. So when I got home, I unloaded a few groceries from my trunk and turned to find a beautiful golden staring at me. Castle and Lemon had managed to squeeze through the gate of the fenced area of the yard where we left them and were loose in the yard. Who knows how long they'd been out. They may have come out when they saw me drive up, either way, glad I came home to get them back in the house. Of course I had to bathe them first. Lemon's bottom was a filthy, muddy mess, and they both stunk. Now they are fresh and fluffy and clean.

Let's see. Today's recipe/tip will be:

Crock Pot Chicken
1 whole chicken
whole or baby carrots
new potatoes or russets
little flour
seasoning of choice, salt
rice or egg noodles
Set your whole chicken in the crock pot in at least an inch of water. Add carrots and potatoes. Sprinkle your seasoning, I tend to use the Watkin's onion & garlic pepper, and salt and close the lid. Cook on low for 6-8 hours. Once the chicken is done, Take the broth from the chicken and put in a small sauce pan. Add a little flour and whisk until thick. Serve the chicken, veggies, and gravy over rice or egg noodles.
It's really easy, especially if you use minute rice. And it's a good idea to keep a can of broth in case you don't have enough liquid from your chicken.
I like this recipe because I only have to do about 10 mintues of prep work altogether.

God's blessings to you and thanks for stopping by.