The curling clubs are closed for the season and we are taking a well deserved (if I do say so myself) break!

There is still a ton o cookin’ going on, the personal chef business is still cranking out the good stuff…but back to the weekend.

The snow was perfect for packing when we arrived on Friday night so we spent the day Saturday making this Igloo

Take a second to stare at this photo because the contrast isn’t that great. White Igloo on white background.

It took all day to create this masterpiece and my DS and DH we considering sleeping in it until it started to rain.

When we got home I made a quickie chicken cacciatore.

16 deboned chicken thighs

2 onions, finely diced

2 cloves of garlic, minced

3 carrots, finely chopped

2 stalks of celery, finely chopped

1/2 pound of mushrooms, chopped

1/2 cup of wine

1 tsp oregano

1 tsp basil

2 tbsp oil

3 cups good quality tomato sauce

In a medium sized pot heat oil, add garlic, onions, carrots, celery, mushrooms, basil and oregano. Saute until vegetables are limp, about 5 minutes. Add 1/2 cup of wine (red, white, whatever) and cook until evporated.  Add chicken, add tomato sauce and simmer for about an hour. Stir a couple of times, season with salt and pepper. Serve over gnocchi.

Now I need to go to the hot tub and soak my aching igloo building body.