Tony Burgess

All posts by Tony Burgess

Hi there, my name is Tony Burgess (my friends call me T-Bird) from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Frankie, Cody, and Mikey. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

I am into the dark web…not the nefarious hackers and that sort of thing but my current style of wanting a darker but I hope not depressing appearance. Lately my personal preferences gravitates toward having dark backgrounds with white/light fonts on my computer desktop, blog and twitter feeds. It does set the mood I must say.

Screenshot_2017-09-03_16-51-29 — I am running the Xubuntu Linux operating system with a lot of light on dark theming.

Screenshot_2017-09-03_16-50-55 — I changed my blog theme again to something darker that clean and eye-catching.

Screenshot_2017-09-03_16-50-06 — I am using the new “night-light” function on my Twitter feed full-time.

My preferences have something to do with my eyesight and also to just set a more serious mood. The lighter stuff I find hard to look at after a while. It’s my hope that the reader will enjoy it and find it easy on their eyes as I find it on mine. After all the reader is what is most important here.

Pot pie is a great dish that is warm and comforting and delicious. As fall approaches its something that can fill your belly and soul.

The Soup Diva

3 cups cooked shredded chicken (I use this cooking method)
2 cups chicken broth
1 can crescent roll dough
1/2 stick butter
1 cup broccoli florets, diced fine (fresh or thawed from frozen)
1/2 cup onion, diced fine
1/2 cup diced or shredded carrot
1/4 cup celery, diced fine (optional)
1/4 cup flour
splash of half and half or milk
1 egg
2 tbsp minced parsley (optional)
1 tsp minced garlic
1/2 tsp thyme
pinch of turmeric
salt and black pepper to taste

Melt butter in medium skillet (cast iron if you have it) on medium high heat. Add onion, carrot, celery, garlic, and salt and pepper, stirring until onions begin to soften and become translucent. Add chicken and broccoli, then sprinkle flour over the top, stirring very well until incorporated. Pour in broth, stir, and allow to bubble and thicken (may need to reduce heat slightly). When done…

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