These are a few of my favorite things...

Last night the wind was howling, and it was super cold. I almost turned on the heat but instead we dressed little "R" in her fleece footy pj's and tucked her in with her baby down comforter. Then my husband and I snuggled underneath our big down comforter, all cozy for the night. It was kind of fun. For some reason I kept thinking of the scene in 'The Sound of Music' when all the kids get scared from the thunderstorm and come to snuggle with Maria in her big bed. She had this huge down comforter, and when I was a kid I thought it looked so warm and cozy. I really wanted one, but that was before down comforters were very popular in the United States and I didn't even really know what one was.

Then when I was 12 we moved to Germany, and I discovered that everyone in Germany had these huge fluffy down comforters. That's when I became converted. Now on cold nights when I snuggle underneath my very own fluffy down comforter, I think of 'The Sound of Music' and These are a few of my favorite things...always runs through my head.

...and just like Maria, I love "snowflakes that stay on my nose and eyelashes", so even though I'm not quite sure I'm ready...bring on the snow today.

A few of my other favorite "Comfort" things on a cold day...mushrooms, pasta, chicken, cheese and see recipe below.

(I used to always make this with spaghetti noodles, and I loved it. But recently I've started using these super cute mini-shell noodles. I switch because they seem to be easier for little "R" to eat by herself. I actually really like them, even better than the spaghetti noodles.)


CHICKEN TETRACINI

1/4 cup melted butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 ½ teaspoon salt
1/8 teaspoon pepper
1 ½ cup chicken, cut into ½ inch pieces (1 large or 2 small breast)
2 cup cooked spaghetti, or pasta of choice
2 C. mushrooms, sliced
1 C. grated cheddar cheese
1 C. Panko bread crumbs

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray.
2. In a large skilled heat 2 t. oil. Add the chicken, seasoned with salt and pepper. Cook until juices run clear.
3. Just before the chicken is done cooking, add the mushrooms and sauté until they release their juices.
4. Add ¼ C. butter and melt with chicken and mushrooms over low heat. Add the Flour and stir for 1 minute to form a roux.
5. Gradually add the milk and broth. Whisk until smooth.
6. Add salt and pepper to taste. Cook until thickened.
7. Add the cheese, stir until melted.
8. Add the cooked pasta and stir until incorporated.
9. Pour everything into the 9x13 pan and top with bread crumbs.
10. Bake for 30 minutes or until hot and bubbly.
11. Serves 6 people.