It All Hinges on Two Screws

Today when I arrived at the log home, the first thing that caught my eye was the stove.

R and Ash brought it in to surprise M when she returned.

Getting the sink in place. It has lots of goodies like a vegetable strainer, dish drainer and cutting board.

Today’s menu, Chicken Cordon Bleu Sandwiches, Waldorf Salad and Lemonade.

Recently we were talking about these readymade Chicken Cordon Bleu sandwiches that are available at a local fast food place. I hadn’t had them before, but decided to make some for the hard working crew.

I found a couple recipes, but liked the ones with grill marks. I’ve had this griddle that I got as a bargain at Marden’s and thought it was a good time to try it out.

Abby asked every Home Economics teachers favorite question, “how do you cut a roll?”

Oh today’s school systems…

I might have to make a YouTube video, Sandwich Roll Cutting 101. Which is different from Breaking a Dinner Roll 101.

The kids were plugged in.

Getting the refrigerator. Measuring to make sure it will fit through the door.

Yes, they had to take the door off. The fridge cleared with 1/2” on either side.

James 1:17 Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.

Just like Christmas!! Opening all the parts packages, handles and water pitcher.

The fridge has SmartThings. You can download a refrigerator app and run it from your phone. The kids might have missed the entire moving in of the refrigerator. Temperature set and it was down to temp in a couple hours.

It has WiFi. I don’t know what that means. Does it have email? Can it text the grocery list to the store? Will it tell me to buy ice cream? Can I play my favorite iHeartRadio shows? Will it tell you when to throw away moldy leftovers? I have a lot of questions for the smart fridge.

A change in the design plan. Originally the dishwasher was going to be in the island. A little discussion on options and a new mock-up puts the dishwasher beside the sink and adds more storage cabinets in the island.

Yesterday it was noticed that a some of the cabinets opened the wrong way to how they liked. They were going to take out all the shelves and flip them. I suggested switching the hinges, and just flipping the door. Two screws later the doors opened the way they wanted. Yeahhh Auntie!! I’m here to serve.

The kids game must have ended. Or maybe the batteries died.

Moving the washer and dryer into the laundry area.

Chicken Cordon Bleu

  • 1 cup sour cream 
  • ¼ cup prepared yellow mustard 
  • ¼ cup honey 
  • 6 skinless, boneless chicken breast halves – pounded flat 
  • 2 teaspoons onion powder (I added 1/2 teaspoon each, salt and pepper)
  • 12 slices deli ham 
  • 12 slices Swiss cheese 
  • 12 onion buns


  • Step 1 Preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.
  • Step 2 Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.
  • Step 3 Place rolls, cut side up, under broiler. Toast until lightly browned.
  • Step 4 Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.

*The recipe said to cut the chicken breasts in half, but I don’t think they needed to be cut. If I make them again, I think I’ll parboil them some, then grill them. They had good flavor, but I thought they were a little tough.

Waldorf Salad

  • 3/4 cup mayonnaise or salad dressing
  • 1 tablespoon plus 2 teaspoons lemon juice
  • 1 tablespoon plus 2 teaspoons milk (I omitted the milk)
  • 3 medium unpeeled red eating apples, coarsely chopped (3 cups)
  • 3 medium celery stalks, chopped (1 1/2 cups) (I like the inner, light green tender stalks with real live leaves)
  • 1/2 cup coarsely chopped nuts (I like walnuts)
  • Salad greens, if desired


  • Mix mayonnaise, lemon juice and milk in medium bowl.
  • Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

Another productive day for all.

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