Becca and I usually have people over for Sunday dinner. One day we should probably have other people cook the food, but until then... So today I said I would cook the main dish. Becca loves my chicken and dumplings, so because it's her birthday next week and she won't be here I decided to make them. It is also going to be our friend Leah's birthday next week, so they made pie as well. It was the PERFECT day for chicken and dumplings and pie. It was slightly grey and drizzly and just the right kind of cool for it. Our dinners are usually very lively. This one was toned down quite a bit. I take it as a compliment to the food. We were all still loud and enjoying ourselves, but we were content. All in all I would say it was a sucessful evening.

The dress for today was one that I got for Christmas last year. It is from Anthropologie, made completely of silk, and heavenly to wear.
The cardigan is another Gap one. That's what happens when you work there for five years and have a great discount. I think I have four of that one cardigan in different colors.
The shoes are some of my favorite heels. They are vintage red snakeskin. I found them in a boutique on University. They had been there for months because nobody could fit into them. Luckily I have small feet and a brother who was a cobbler for the first probably four or five years of employment that could give me pointers to make them work.

Now because I'm nice, I'm going to throw in the chicken and dumplings recipe. The picture looks gross I know, but that was when the broth and chicken were being all cooked up. Trust me, it was good. Plus, this is one of the cheapest meals ever. I think I dished out like $6.50 to feed six people and have a massive amount of leftovers.
For the chicken soup I got a chicken (better uncooked. It may be faster to buy a precooked one, but then you have to mess with finding chicken stock and all that jazz. Plus it tastes better this way), one large yellow onion or two small ones, a whole garlic, and some flat leaf parsley. You don't have to chop everything up all nice. I basically pulled apart the garlic, chopped the parsley in half, cut the onion into chunks and threw them in the pot. You'll want to put them in the pot with a lot of salt and the chicken, then fill it up with water just to the top of the chicken. After that you just put it on the stove and as we like to say in our family, "boil the snot out of it." This will take about an hour and a half. You know it's done when the meat falls off the chicken when you pull it out of the water. Now it's time to burn yourself. Just take the chicken out and take the meat off of it. At this point I like to take most of the chunks of onion, garlic and parsley out of the pot as well. Now throw the good pieces of chicken (shreaded to whatever size you like) back into the pot with that delicious broth still in it. Viola, you have chicken soup. Yumm.
Now for the dumplings I used my brother's recipe that he actually took from someone else. Anyway, it was good. He warns you NOT to take the lid off the pot and peek at them while they are cooking. DON'T DO IT. I know you want to soo badly. Trust me, it is a bad idea. I once tried to make dumplings in a pot with a lid that didn't fit it and I came out with really thick chicken soup and no dumplings. It was still good, but I wanted to cry a little. You want them to be like fluffy rolls floating in delicious soup. This will happen if you do not look at it.
http://quotidianefficacy.blogspot.com/2008/11/chicken-and-dumplings.html
Now go enjoy the delicious cool weather comfort food. You'll want to add salt and peper to taste when you sit down to eat it. Also, it's the perfect thing to put the chicken soup in a bag and freeze and then whip up some more dumplings when you want it again. That's another reason why I love it.