SALON CONFIDENTIAL: Got Milk???

Posted: August 25, 2014 in Uncategorized

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About a year ago I was afraid to drink the water in my own salon. This may seem like an odd statement to some, but for me, I had 5… That’s right..count them FIVE of my stylists pregnant at the same time! (WHOA..Don’t get freaked out…stick around I have another fantastic recipe at the end of this blog)

Anyway, back to my 5 pregnant ladies….I figured there must be something in the water causing this pregnation situation! Don’t get me wrong, I am completely supportive of families and the blessings that come with newborns. However, I am also a business man, and the thought of 5 of my stylists out on maternity leave at the same time was causing me to not only lose sleep, but also revenue.

Now that we are over the hump, or bump (pun intended) of all of them actually having their babies and beginning to return to work, things have been stranger than I could have EVER imagined. I truly thought the biggest obstacle that would cause me to get “colicky” was the idea of all these girls out at the same time, but BOY has this been a dirtier diaper than that.

Again, you have to remember that I am a MAN working in a woman’s world. My day is surrounded by 98% women, all of which have more hormones and drama flowing that I typically know what to do with. Now, add newly lactating mothers to the cocktail of confusion.

For example, my hair extension room, which was designed to be a place of privacy for my clients having hair extensions installed, has now become a place of privacy for my lactating mothers to pump milk. The only extensions going on in this room are those from the boobs to the bottles!! (LOL..you can’t make this shit up!)B2B” business has taken on a whole new meaning here!

This may not seem like a huge deal to some, however, on more than one occasion, I am embarrassed by the accidental “breast sightings” that have occurred when I unwittingly enter the room to fetch supplies and instead are met with the pumping activities. Don’t get me wrong, I am no stranger to the “breast”, but this is definitely not the mechanical bra I would have fantasized about.

Feeling a bit like a fish out if water because I’m walking on eggshells around my own salon trying not to upset the pumping schedules, I went to the refrigerator for cream for my coffee. Standing with with the door wide opened, completely at a loss for words as I stare at the rows and rows of BREAST MILK filling my fridge, that’s it! I’m going to Starbucks!

All kidding aside, I am truly proud of the women who work with me who have been able to juggle the challenges of new motherhood and not only come back to work, but still feed their babies in the manner they believe in. With this being said, you’ll understand the inspiration for today’s recipe: “CREAMY FETUCCINI ALFREDO WITH CHICKEN BREAST”.

As always, please share the love by sharing this blog post with your friends, and be on the look out for next weeks “SALON CONFIDENTIAL: you can’t make this shit up” story!

CREAMY FETUCCINI ALFREDO WITH CHICKEN BREAST

Ingredients:
6 skinless, boneless chicken breast halves – cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

Directions:
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

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Comments
  1. Art says:

    perfect recipe to share considering the events in your salon!!!

  2. Holly Poet says:

    Well that was entertaining to read thank-you made me laugh great way to start my day. Thanks for recipe also.

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