Mercedes Half Marathon 2012

Well, we ran it again! Richard and I decided to run the half marathon again this year. We recruited my cousin Daniel to run with us. As it got closer and closer to race day, we realized that the weather was not going to be as pleasant as last year. Saturday night we were wondering what we had gotten ourselves into and Sunday morning we were even regretting our decision to run. When we left my Mom and Dad's house at 5:45 on Sunday morning, there was frost on the car and the temperature read 24 degrees!! When we parked downtown Birmingham it was still on 24 degrees. We were bundled up and even had Hot Hands in our gloves, but our hands were still freezing. For the first couple of miles it was hard to even feel our toes! Although it was terribly cold, somehow we all managed to make it through and cross the finish line!

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

I saw this recipe on Pinterest and had to try it! It turned out great! It is definitely a recipe that we will have again!!

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Ingredients:

• 3 large chicken breasts
• 5 cups corn flakes
• 3/4 cup flour
• 1/2 tsp. salt
• 1/2 cup milk
• 6 TBSP olive oil
• 1 12 ounce package bowtie noodles
• Sauce:
• 1 10 ounce container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
• 2 cans cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk

Directions:

• Crush corn flakes in food processor into crumbs.
• Combine 1/2 tsp salt and 3/4 cup flour.
• Place flour, milk and crushed cornflakes into separate pans.
• Pound chicken with meat mallet.
• Cut chicken breasts in half.
• Dredge the chicken in flour, making sure that both sides get covered.
• Lay the floured chicken onto a cookie sheet and place in freezer for about 5 minutes.
• Start cooking pasta.
• Remove chicken from freezer and dredge each piece in the milk and then the corn flakes.
• Add olive oil to hot skillet.
• Lay chicken carefully into hot oil and sprinkle chicken with bit of salt and pepper.
• Cook chicken over medium heat for about 5 minutes or until each piece is golden brown.
• Flip chicken and cook on other side.
• Cover pan and reduce heat and let chicken cook for about 7 more minutes or until completely done.
• Remove chicken and place on plate and cover with tin foil.
• In the same pan, add broth, Philadelphia Cooking Cream, cream of chicken soup and milk and whisk for about 3 minutes or until warm.
• Pour sauce over pasta and place chicken on top.

ENJOY!!

Fort Toulouse in Wetumpka

On one of our days off from work, Richard and I decided to visit Fort Toulouse in Wetumpka. It's only about 20 minutes from where we live so we drove out to see what it was all about. Fort Toulouse is situated where the Coosa and Tallapoosa Rivers meet. It was a beautiful day in January and felt like spring outside. We enjoyed being outside for a little while and taking a few pictures.

There was lots of spanish moss in all the trees.

I had no idea that this is what spanish moss looked like up close.

Richard decided that one day he wants to build a fort for himself!