So apparently the Fashion Gods decreed that this season will consist of clothes that look like one of my dogs yakked up Grandma’s curtains.
I mean, really?
Look! Someone pulled a Scarlett! I’m betting, however, that Rhett’s not impressed:
Here’s my real issue with this spring’s floral craze — only the skinniest of women want to emphasize a butt with … eye-catching flowers?! Seriously? I spend more time downplaying that particular asset then I do shopping for bras. Why, WHY, would any woman put these on, let alone wear them out in public? Little Shop of Horrors indeed.
My eyes. My EYES!
Hey, Arkie Mama here. I found this recipe on Pinterest, but it originally comes from My Kitchen Escapades.
It was really, really good. And easy.
Oh, and the always picky Hubs went back for seconds. (I used the Greek yogurt. And I made my own seasoning salt.)
6 chicken breasts
1 C light mayonaise or greek yogurt
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder
1. Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!