Simple Life Vlog Part 2 - Pumpkin Pie, Chicken Gravy Hack, Sweet n Sour Cucumbers From The Garden

Alright everyone, so this is where we are with dinner. The

chicken

thighs are almost ready. The mashed potatoes are mashed. Yes, there is a lot, but I made enough for a couple of meals tonight, for tomorrow's

chicken

burgers, and for today's leftovers. for tomorrow night too and I have some Mexican here if you've never had Mexican, that's butter, but it's basically corn with peppers and then the juice, the juice is like a pepper flavor and that's it. Do they call it Mexico of the green giant? I'll show you a can. Well, this is Mexico and it's only a seven ounce can.

They used to sell them in regular size cans, but you can't find them everywhere, but we use them. I eat this all the time, so I'll use two cans tonight and then save two cans for another time. Well, what's happening is that I have the mashed potatoes low, the chicken is almost ready, I have to make a sauce and the chicken we are using is from the pantry and it is boneless skinless chicken thigh, so that won't produce enough juice to make a sauce, so I'm going to do a sauce trick, as long as you have like a can of chicken broth, you can still make chicken sauce.

I've got about two tablespoons of butter melting here, then I'll add about a quarter cup of flour and mix it until I get a roux or whatever, not exactly a roux. but then I'm going to pour my chicken broth in there and I'm going to whisk it until it's thick enough for a sauce so I just have to do that and then take out the chicken and then we're ready so the butter is almost melted and I'm going to go ahead and pour a quarter cup of flour in there and just mix that and you want to do it until there's no white left from the flower and it ends up looking like this and now I'm just going to turn the volume up, I'm going to turn the volume down, lower the heat and then I'm going to pour my chicken broth and I'll whisk it up and hope it works the first time. uh, I kind of do this, but it seems like working with the whisk is wonderful, the whisk does wonders for breaking up pebbles and stuff like that in your food, not rock petals, pebbles, but you know what I mean, okay , so you can see the color is chicken sauce, it's hot in this kitchen.

I swear, when I turned this stove on, I had the oven on and it was a cool day, it was a windy 69 degree day, so it was cooler, but this week we're supposed to hit three days in the 80s below zero. I'm 75 years old and I have something to show you. I'm finally going to get sunflowers. Yes, one of them you could see the yellow in the middle. I haven't really been out in the

garden

except for this morning, I picked more tomatoes and I'll show you the ones I picked about a dozen today and the other day I picked uh oh, I already picked quite a few here, in fact, let me get the thing to show you, look at that one. selection, these from the

garden

, uh, I already ate a couple, so yeah.

It got to the point where I had to stuff them into my shirt and fold it like in the movies. I am very happy that they are all starting, of course I pick some of them early so they can mature here. These ones that are red were this color when I picked them out so it's working out fine but I just wanted to show you guys okay so I've got the chicken here steaming oh my sauce is bubbling that's why I wanted to mash the potatoes early so everybody. What I would have to do is worry about making the sauce, the corn is simmering and let's see what the chicken looks like.

I'll put it on a little more, I don't know, that one broke. aside I think it's okay as soon as the sauce is ready then we'll be ready to serve this is like making a thanksgiving dinner almost all I'm glad he would need is his cranberries but he doesn't have any oh yeah I'm sweating it in this kitchen, okay everyone, so here's our dinner this Monday night, boneless skinless chicken thighs, Mexican and mashed potatoes with

gravy

I guess, so I'll sit back and enjoy and stay tuned to that

pumpkin

pie. Hello everyone. So I thought I'd record this to show you what our

cucumbers

look like.

Those three

cucumbers

that I showed you in one of the last videos. The two odd-shaped ones are shaped like pairs, but this was one of the odd-shaped ones. Look how good it looks perfect they're not hard they're not super soft they taste great but this was the length that seemed normal I'm cutting them before they get too soft and uh yeah this was the other one It looks great so I'll mix them up with vinegar and a little bit of water with sugar and pepper and then I'll put them in the refrigerator and we'll give you some tomorrow, but yeah, I just wanted to show you.

Look, how good they looked, no matter the shape, they look great and they taste good too, lots of seeds in there, so I haven't had

pumpkin

, I cheated and had some of Glenn's pumpkin pie. he didn't like it um it's his taste buds he'll know when it's a different brand of something and this was uh I think Kroger and he could tell the difference between Libby's and this brand so he didn't care it's the same thing. As I made it every time, I may have added too much cinnamon because it is a little dark and it was made very quickly.

I think it was done in 40 minutes and I'm not sure why it was done so quickly because normally. It's been like 50 minutes, so I was a little surprised, yeah, this is the other one that had a weird shape and it looks really good. I don't know how long ago I picked them out, but they've been on the counter ever since and I'm really happy with them, so yeah, I thought I'd show you, so I'll come back when I have a piece of cake so you can see and try it all. right, I just bought some distilled vinegar, white vinegar, I'm just going to put a little bit in there and I'm just going by taste, I don't measure anything.

Glenn likes vinegar better than water so I put a little bit of water in it so I'm going to put some water in right now and you only want enough to cover the top layer so I probably should have made the juice first and then put the cucumbers inside, but okay, I'm going to add a little pepper now that Glenn likes it better. on the tartar side um late side whatever you like better on the bitter side um like face turning off the bitter side I like it better on the

sweet

er side where I don't turn off my face as much but I'm going to have some sugar hmm all true , that was like half a cup of sugar, I know I said I don't measure, but I happened to take half a cup and mix it up and this will stay good for a long time, these are not going away.

It's not bad, but they won't last that long because once they're ready we eat them, you can smell the vinegar. Glenna probably wants more pepper in there, yeah, and if I make them and make them more bitter, I'll do that when I take my bowl, I'll just add a little bit of sugar so you can see all the pepper in there, yeah, you can see how the water darken a little bit or the water and the vinegar from the pepper and again this is a recipe from Glenn's side of the family, his sister used to make this all the time and when she used to bring it in she would make it a little

sweet

er and I loved it.

She used to tell Glenn that you didn't want anything. you because I would just like to, I just like to eat it right, so then you taste it, the anticipation of tasting that vinegar, oh it definitely needs more sugar than I put in there, you can't even taste it. I'm going to put a little more vinegar in and I think I'll probably stop there so I can cover this a little bit more. I can taste a little more water like it's a little watered down, so yeah, that's definitely good. you can hear all the sugar in the background uh that chicken dinner was really good it was like six boneless skinless chicken thighs and yeah it all came out good the sauce wasn't too bad but it's not the Same as me when I opened. the chicken, I don't know if you noticed in the video, but there was some juice in that chicken, so I ended up putting that juice in the sauce and it gave it a little more chicken flavor, but it's still not the same as when you eat a whole chicken or like when you bake a turkey for thanksgiving, all the juice you get out of it and then you make your own

gravy

from there, it's not the same as using a can of chicken broth, but it was, for Me, I don't.

I don't care if I have gravy, but Glenn likes gravy, so I was, you know, trying to find a way to make some, so yeah, and tomorrow I didn't make enough mashed potatoes, there's not enough chicken to tomorrow's dinner. I'll probably just eat those chicken pieces for lunch and then the mashed potatoes. I'm making some chicken burgers tomorrow night for dinner. We won't have the strawberry things we always make because we don't have any, so give it a try. Oh yeah, it's a little better, so I think I'll leave it at that. Cover it, put it in the refrigerator until tomorrow and then we'll adjust from there, so stay tuned.

I'm showing you the pumpkin pie okay everyone so here is the homemade pie crust and the pumpkin pie so yeah this is the pie crust that I made homemade. It's a cake batter that doesn't spread and crumble very much so when you touch it it's like it crumbles so I mean it doesn't taste bad and uh it's not yeah it's not that bad so the cake uh it probably seems very dark to you, but probably because I put a lot of cinnamon in it, um, but otherwise you can definitely taste. It tastes like cinnamon in the cake, so I don't think it's that bad.

Yes, I haven't perfected pumpkin pie. I've made it this way several times and honestly my favorite pumpkin pie comes from the festival foods, their bakery. It has the best pumpkin pie and I wish I could make my pumpkin pie taste like that. I'm serious, my cakes don't taste horrible, but yeah, there's nothing wrong with that anyway. Yeah, Glenn didn't like it. To him, pumpkin tasted different. Anyway, I guess I have a whole eight-by-eight pumpkin pie to eat, so okay, I'll go ahead and close the video here. I hope you enjoyed. Thank you very much for taking the time out of your day.

Watch this video, I appreciate you all and with that remember to live

life

, be good to yourself and be good to others until next time.