Wow, how my life has changed.
And I LOVE it.
I’m still a Type A worry wart but my worries are now different. I have slowed down a bit.
Use to – had I still been unshowered and in my PJ’s at 10:00 a.m., I was ridiculously behind on my day. Now, I’m in my PJ’s covered in spit up, my hair a mess, with my first cup of coffee in hand sometimes as late as noon.
I’ll even open the door for the mailman looking like this.
But that’s ok. Because what’s important is sitting here, snuggled up, staring at the best thing I have ever done. And having her look right back at me and smile.
These moments are priceless.
Everything else can wait.
I’ll cook while she sleeps and today I cooked the following.
Brown Sugar and Garlic Chicken
(adapted from Makin’ it Mo Betta)
- 4-6 boneless, skinless chicken breasts
- 1 cup packed brown sugar 2/3 cup apple cider vinegar
- 1/4 cup sprite
- 2-3 Tablespoons minced garlic
- 2 Tablespoons soy sauce
- 1 teaspoon fresh ground pepper
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Red pepper flakes
Spray crock pot with non-stick cooking spray, place chicken inside.
Mix together sugar, vinegar, sprite, garlic, soy sauce and pepper. Pour over chicken. Cook for 6-8 hours on low or 4 hours on high.
Remove chicken and shred. Pour remaining sauce into sauce pan. Mix water and cornstarch and add to sauce. Bring sauce to a boil and boil for 2-3 minutes until it thickens and becomes a glaze. Remove from heat and stir for a couple more minutes and add pepper flakes. Mix in shredded chicken. Serve over rice.