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!

Keep On Blogging

Life is a busy place to be and we are all living it daily. Situations arise when we don’t have a great deal of time to blog because of reasons. One thing you can do is to post pictures from every day or perhaps to send up a couple of sentences about what’s going on in life. Blogging is not supposed to be a chore, its something we do because we love it. The process of chronicling ones life can help you organize what you are thinking and doing. It can also help to remind you what you might have done a week ago. Keep this thing called blogging a fun and practical way to connect with yourself and others.

My Laptop, Not Working :(

Now my laptop is on the fritz. The screen started to distort and freeze up. On boot the splash screen distorted. So now I am down to my phone and tablet. I am not sure what to do. First world problems.

French Onion Chicken

We had this for supper tonight and it was very tasty, tangy and a good Sunday night supper or any night for that matter.

Laura B's avatarThe Soup Diva

I “discovered” this dish at the restaurant at the Museum of Appalachia on a staff retreat. They told me the basics of how they made it, but I had to create the recipe on my own. It’s insanely easy and very yummy!

  • 1.25-1.50 lb boneless chicken breasts or strips
  • 8-12 oz French dressing (1-1.5 cups)
  • 1 container French-fried onions
  • Salt and pepper to taste

Season chicken pieces liberally with salt and pepper and place in covered casserole dish. Pour dressing over them and allow to marinate in refrigerator at least 2 hours. When ready to bake, remove from fridge while oven preheats to 400 degrees. Pour onions over top until completely covered; re-cover dish and bake at 400 for 30 minutes. Uncover and bake until sauce is desired consistency.

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Happy National Sister Day

I am grateful for my sister Shannon (pictured above on the left) and to our mother (pictured in the center) who made us. Shannon is a good person, hard worker and a fellow nerd. She is a valued part of my life. I love you sis!