Bombay Chicken Salad 2 chicken breasts, skinless, boneless,cut into bite size pieces 2 green onion stalks,julienned 1/2 box of shells pasta handful of raisins 3/4 tsp curry powder, or more to taste 1/2 tsp turmeric 2 tbsp sugar, or to taste 1 tbsp lime juice, or to taste 1/2 cup mayonnaise 1/2 cup sour cream Cook the shells until al dente. Drain and rinse with cold water. Meanwhile, cook the chicken in a skillet with a little bit of oil and salt. Add just enough curry to color the chicken. When chicken is almost done (maybe 2 minutes left,) add the green onion and the raisins. Set aside. In a medium bowl, mix the mayo, sour cream, sugar, lime juice, curry, and turmeric. Whisk and add salt and more curry, sugar, lime juice to taste (the recipes IÂve seen call for a ton of sugar- but I found it WAY too much) 2 tbsp is just about right for me...but if you like it sweeter, add more. If you like it tangy, more lime juice. Whisk until homogenous and then mix the pasta and chicken mixtures with it. Toss to coat. Add the pasta some at a time to make sure there'll be enough dressing Taste again and add more salt if necessary. This tastes killer the next day- if you like curry Hope you enjoy!!

lol!

wow.....that makes one think.

Oh my word, those cakes and cupcakes are wonderful! The butterflies look like they are ready to fly south! Gorgeous!