Yesterday was a busy day for me. Summer is almost over so they needed me for a few hours yesterday at the school that I work for and I also had my last kids cooking class in my home for the summer.
Since it was a busy morning, I planned on get my post up for all of you yesterday afternoon. However, at the beginning of my cooking class I felt a migraine coming on. I get migraines about a half a dozen times a year, but when I do get them they can be debilitating if I don’t catch them in time. The pain starts around my left temple and can go all the way down into my up jaw and to the tip of my nose. I also get nauseous. It really stinks.
Apparently, I was late in taking my medicine to try and get the migraine in time. After my class, it was getting worse so I went straight to bed. That is where I ended up remaining the rest of the day with the exception of sitting at the dinner table to eat dinner. Luckily, it was the night my son was cooking dinner. So dinner was covered.
When I get my migraines you can find me laying in my bed in complete darkness with a sleep mask on. I also listening to something because the pain makes it hard to fall asleep, but sleep helps the migraine. I hate just laying there forever never falling asleep, so listening to something helps my brain not go crazy and it can also help me to get to a point that I can relax enough to fall asleep.
Chicken Salad Sandwiches – Kneaders Copycat
Well, now it’s time for me to post the post that was suppose to go up yesterday. It is a copy cat recipe from a local restaurant/bakery (called Kneaders) that began in Utah, but has since spread to have location throughout the US. I love their breakfast and have shared a copy cat recipe before for their french toast and syrup.
When it come to their lunch, my favorite is the turkey cranberry on a croissant. However, my second fav has got to be their chicken salad. If you love Kneaders, give this a try and if you never have had Kneaders before, you also need to give this tasty chicken salad sandwich a try.
- 1/4 cup white vinegar
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tsp dill
- salt to taste
- pepper to taste
- 4 stalks diced celery
- 1 bunch chopped green onion
- 4–6 chicken breasts, cooked and diced
- 6–8 croissants
- In a bowl, combine vinegar, mayonnaise, sour cream, salt, pepper, and dill.
- Add in the celery, green onion, and chicken. Fold until combined. Place in the fridge and refrigerate for a couple of hours or overnight.
- Serve on croissants. Makes 6-8 sandwiches.
Recipe adapted from PWP Recipes.