When work is busy, the blog suffers. I'm sorry I've neglected you, old friend, but duty calls. Monday and Tuesday of this week, I attended the Governors Conference on Tourism here in Jackson. It's essentially an excuse for tourism peeps all over the state to get together for a good time. Sure there are seminars and forums, but they really just get in the way.
One such seminar was conducted by Ann Marks, an expert in face reading. Not expressions or emotions, but the actual features of the face forehead to chin, ear to ear. The presentation itself was fascinating, especially for a former psychology major like me. Ann discussed how everything about our faces tell a little about our personalities - both nature and nurture. The eyes you inherited from your dad may have also given you your open-mindedness. The nose that's the spitting image of your mom may be the reason you love art. And your ears that stick out a little might be what hears the beat of that different drummer you seem to march to.
I know it sounds like witchcraft or tarot cards or palm reading, but this is a practice that's been around since the ancient Chinese wrote of it thousands of years ago. The great Greek philosopher Aristotle published on it as well. We've all heard the old adage "the eyes are the windows to the soul," and there may be more truth to that than we ever thought. You better believe I stuck around until way after the session was over to have my own face "read." As I'd hoped, she was spot on. It was eerie how she was able to pinpoint specific personality traits simply by identifying certain features on my face and head. I of course bought the book for a small price and plan on reading each of your faces when I see you next. Oh, and those of you that might be interested in hearing what she had to say about the faces of the presidential candidates, I asked her that, too.
As the blog suffers, so does the Delicious Dish. I know you were all heartbroken to stumble upon my blog on Monday and the recipe had not been added. Fear not, I've got a great one this week!
Mexican Chicken Casserole
Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup (the nacho cheese kind is good in here)
1 (10 3/4-ounce) can cream of mushroom soup (i like to use a can of Ro-tel)
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken (sometimes I just boil a few chicken breasts and shred them)
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
* This one makes great left-overs, too!