Actually, I had noticed a lot more about shingles on TV lately and I know people who have had it. Apparently if you have ever had chicken pox you have the shingles virus in you and it can flare up at any time, particularly when you are older. I certainly have had chicken pox, when I was about 10, I got it because one of the girls in our dormitory came back to school having been at home with her mother who had shingles and we all got chicken pox from that. Matt also had chicken pox many years ago. From everything I hear, shingles is extremely painful and recently there has been a lot more of it occurring for some reason. I can’t believe the government are recommending it but not paying for it.
This morning I have another appointment with the specialist the gastroenterologist I saw a while back – he did my endoscopy. Today is just a follow up. I seem to be running around in medical circles lately.
I see our beloved mayor of Toronto, Rob Ford, is playing up again. He has been videoed drunk once more and people are again calling for his resignation. He has had all his powers taken from him, but I suppose he is still getting paid and I understand he cannot be fired. I don’t pretend to fully understand why. Just because he is elected. If he is an incompetent, drug taking, drunk, they should be able to kick him out. But it can’t be done and he won’t go. Grrrr. What an embarrassment for the city. What an embarrassment for the country.
This doesn’t sound like a bad way to use up chicken and would be a quick evening meal I think. That is assuming you have the ingredients. I found this on Cooking.com
Grands!® Fiesta Chicken CasseroleSource: Pillsbury® Grands! ®
Active Time: 10 Minutes
Total Time: 55 Minutes
Turn leftover chicken into a tasty dinner in a family-pleasing casserole featuring Grands!® biscuits.
1 can (16.3 ounces) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups cubed cooked chicken
1 1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup chopped green bell pepper
1/4 cup sliced ripe olives, drained (if desired)
Cut each biscuit into eight pieces; toss with salsa to coat.
Spread in greased 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
Bake at 375 degrees F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.
Have a great day