I spent so much time yesterday in the morning staring at the snow, that I forgot to do much of anything.  Add to that a trip to the post office to mail a package. 

But FIRST! May I have a mini-tangent now?  How ludicrous of the postal system to enact a rule regarding packages over 13 ounces and the mailing thereof.  If they are not mailed according to the rules they are returned to you.  You can read it here.  What is the difference between using on-line postage and stamps?  Can you tell me that?  Now the line at my local post office which was always long to begin with is now out the door as every local mom, pop, kid, and person is at the post office with packages. 

I try to use the APC whenever I can, but man oh man!  I have to find a parking space first!  They privatized the post office a while back and enacted some changes to help it make some money.  My stamps go up every time I turn around and they continue to make it more inefficient to use their services!  And while I am at it…how come I can mail a package to Oregon and it makes it there in 3 days, but a letter to a location 30 minutes away takes that same 3 days or longer? 

{Deep breathing!  Cleansing breaths!  Thinking happy thoughts….ice cream, cakes, pies, visions of sugarplums!   Santa is watching!}  Better now, but still wondering!

Yesterday, I created some new felty pins.  I have a bit of a mitten fetish lately, I am afraid.  I just think they are too cute, but don’t own a pair.  I have seen some tutorials to make my own from felted wool, but have not tried them yet.  Also, working on perfecting that cup of tea brooch.  One day I will get it exactly like I want it. 

mug mittens

And here is a recipe I tried the other evening.  It was YUMMY and very easy, too.   I didn’t have the Teriyaki, but did have some ginger sesame dressing so used it instead. 

Aimee’s Quick Chicken
Submitted by: Aimee Woolwine Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Yields: 4 servings

“Chicken breasts baked with Dijon mustard, teriyaki sauce, bacon bits and Parmesan cheese. That’s it! Yummy!”


4 skinless, boneless chicken

breast halves

4 ounces Dijon mustard

1/4 cup teriyaki sauce

1/4 cup bacon bits

1/2 cup grated Parmesan



1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken in a 9×13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
3. Bake at 400 degrees F (200 degrees C) for 30 minutes.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 12/6/2007

Enjoy!  Maybe take it with you to the post office?  You may just need it!