Oh hey! I survived the gators yesterday when kayaking. And the sharks. I guess crocks and sharks can coexist in salt water? Nasty, is all I have to say about that.
HOWEVER, I was this close to losing my shiz over the 18,264 spiders in our kayak. Ummmmm, I do not do bugs. Never have, never will. Barfy. McGee. And these things were everywhere. EVERYWHEEERE I tell you. One little troll was making a FRICKIN’ WEB between my jorts and the side of the kayak and ohhhhhh myyyyyyy lskfjsldkjfsljdf, that did not go over exactly well.
A) I stood up in the kayak and started screaming. I guess you’re not supposed to do that in a teeny boat in a large body of water? Oh, oopsie.
B) I used my bottle of water as a sword to protect myself against their evil ways. Apparently my clanking and unruly hysterics were obnoxiously loud and frowned upon by the other kayakers next to me? Sorry, but I WAS BASICALLY BEING SPUN INTO MY OWN WEB OF DEMISE.
But I’m alive and my breathing has returned to a semi-normal pace. AND I’m excited to tell you that I’m going to climb to the top of a lighthouse today!
And when I get to the top of it I’m going to grasp the railing, gaze longingly into the distance and sing “Candle On The Water” from Pete’s Dragon! And then probably fall or get shoved off by a local.
And if I do we can just go back to plan A for the funeral, cool?
As my last words I’d like to beg you to make this chicken dorito. I’m SURE you’ve made a version or 45 of it before. It’s basically a mexi-casserole filled with crack. Creamy, spicy, chicken-y, cheesy crack.
She looks kind of sloppy, I know. But isn’t that what dreams are made of? Something?
Forget the fork and just stick a large funnel in your mouth hole.
Chicken Dorito:
What it took for 4:
* 1 rotisserie chicken, shredded
* 2 Tbs. taco seasoning
* 1 (13.5 oz) can cream of chicken soup
* 1 (13.5 oz) can cream of mushroom soup
* 1 (14.5 oz) can rotel
* 2-3 cups white cheddar cheese
* 1/2 bag blue corn tortilla chips (or you could use the traditional Doritos)
Preheat oven to 350.
In a bowl, combine the chicken, soups, rotel and taco seasoning. Mix well.
In a large casserole dish (or two smaller ones), spread the chips along the bottom. Pour the chicken mixture over the chips, followed by the shredded cheddar cheese.
Cover and bake 30 minutes. Remove covering and flip the oven to broil to get the cheese brown and bubbly!
Garnish with a little chopped fresh parsley and deeeevouuuuur.
