Sunday, September 25, 2011

Changing of the Skogebo's and Chicken Potpie

Workout- bike (68 miles) Not sure how long it took me because you need to remember to hit start when you start. I'm a dork. 

Buckingham palace ain't got nothin on me! They have their neat, tidy, fancy and well orchestrated guards, I got the Skogebo's! I bet the Queen is jealous.
  You remember the Skogebos, right? Yeah, we do stuff together sometimes. I am grateful for them and today was no exception. 

I had a long ride to do today.(my last one, HAPPY!) My cycling buddies who are racing next weekend, were going to preride the course this morning (40min away). I wouldn't be able to make it back in time for church and I wanted to do this last (HAPPY) long ride on my tri-bike so I stayed home and rode here.

Insert the Skogebo's. I was gonna have to do the ride alone. Boring. Jocelyn (the head Skogebo) is recovering from a cold. Good news for me, bad news for her. She wasn't going to be able to hammer out the coarse with the group, so she hooked up with me for the 1st half of my ride.
She rides barefoot cause she's cool, and into the whole barefoot movement. heehee
We hadn't ridden together since Friday, so we were totally over due. :-)
The sunrise on this beautiful, warm (it was 78degrees at 5:30am) morning. We had a good ride of about 35miles.

I rode home, refilled my water bottles (it was a hot morning), and met Dave (the other Skogebo) at the end of my street. 
It was the Changing of the Skogebo's. 
We headed toward these mountains, which were hazing looking due to a dust storm last night. I rode down that road slow and steady, while Dave rode fast and hard (he had to do 5 intervals at a fast pace, me not so much, but I encouraged). 
We met up at a rock quarry, or something. The stuff you stumble upon in the desert, crazy. Dave said this is a quartz sorter,I think. Ya learn something new everyday.
Then we headed home. See that Ironman tattoo? I think it makes his butt look big, but I'm not saying. Haha! Just jealous. Seriously though, when you are riding behind someone with one of those, you really can't complain about your legs being tired, or your butt hurting or what ever else you wanted to whine about. He is weeks away from his 3rd Ironman, so he probably ran to Mexico yesterday and swam back home up the Colorado river.

It was a good morning and a good ride. I am grateful that the Skogebo's came out to share some misery and keep my from going crazy, I mean, more crazy.

I bet I get a call from the Queen tomorrow, but I ain't sharing.
Here is my salt collection today, I knew you were dying to see how much I collected on a hot day. Impressive, I know. 
Ignore the pimple, I'm going through puberty, it's pretty exciting. 

I gotta tell ya bout my weekend but I will tell ya tomorrow. Tonight I need to share the best chicken pot pie recipe. You make two and eat one, freeze one, or you eat one, give one. Either way it's awesome! I should probably make one for the Skogebo's.

Chicken Potpie
from Cook Once...Eat for a month


  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 2/3 cup chopped onion
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Pastry for two double-crust pies (9 inches)


  • Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
  • In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
  • Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
  • Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.
  • To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each). 
Missy's notes:
I use 1% milk.
I like to use shredded chicken but if I don't have it I use cubed. The shredded holds on to the sauce better I think and I like sauce.

1 comment:

  1. Haha! Cracking me up! A. I've had this pot pie and it rocks. B. Last time i had to birth a child to get one, so feel free to drop a second one off anytime! C. It is always a blast to ride with you! Even with a runny nose, I always love the company! D. Weird that my guy and I had a double, yet separate double date with you! Thanks for the fun recap! Luv!


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