Rescue me from this Den Of Germs.

Seriously.

I've got "mommy parts" sitting next to me hacking up a lung, my team leader is just getting over "fever, achy, chills" which my family calls the flu, my other team member (who doesn't work in this office, so the contagion threat isn't as high with him) has just had a battery of tests run on him because he's been feeling like crap, my DBA has some kind of eye infection.

It's making me very twitchy. I've been using so much hand sanitizer that my hands are starting to crack and peel.

I've signed up for my free flu shot on the 12th, so let's hope I'm not contaminated before that has a chance to do its work.

Tonight I think I'm going to attempt to make homemade chicken pot pie. This will be quite a feat because neither the boy nor I eat vegetables, plus, I've got no experience with chicken pot pies. The result is that I will take this recipe from allrecipes.com

INGREDIENTS:
1 1/2 cups chicken stock
1 cup cooked, shredded chicken meat
3/4 cup green peas
1/3 cup diced celery
1/3 cup diced carrots
1 1/2 cups shredded Cheddar cheese
2 tablespoons cornstarch
1/4 cup milk
1 recipe pastry for a 9 inch double crust pie

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DIRECTIONS:
In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
Preheat oven to 325 degrees F (175 degrees C).
Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

And I will turn it into this:

INGREDIENTS:
1 1/2 cups chicken BROTH (because I can buy that in a can)
3 boneless skinless chicken breasts, boiled and shredded.
2 baking potatoes, peeled and cut into little pieces
1 1/2 cups shredded Cheddar cheese
2 tablespoons flour (who the heck has cornstarch lying around?)
1/4 cup milk
1 recipe pastry for a 9 inch double crust pie (I don't know what 'recipe pastry' means, so I just bought some rolled pie crusts.)

DIRECTIONS:
In a medium saucepan combine the broth, chicken, and potatoes. Bring to a boil.
Mix flour with milk and stir into broth mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
Preheat oven to 325 degrees F (175 degrees C).
Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

I'm just now reading the 'remove from heat and let cool for 1 hour'. They must be crazy! Welcome to the year 2006 where people actually work 40 hours a week. I don't have an extra hour to let something cool. I'll go home at lunch and cook the chicken (really should have done that last night, but I was lazy), then I'll just do the rest in one fell swoop.