Tuesday, February 24, 2009
Sunday, February 22, 2009
Saturday, February 21, 2009
Friday, February 20, 2009
It's amazing how much time and effort goes in to this - not including all the time that our friends and business associates have spent writing kind letters of recommendation, our realtor and I spent 6 and 1/2 hours together putting this package together.
On the one hand it's frustrating to think about this barrier to entry of ownership in the city, but on the other, it's great to know the requirements to become our partners in the future are sufficiently high that we aren't stuck in the same place the country finds itself.
One more step forward, and a number more to take :)
Thursday, February 19, 2009
3 boneless skinless chicken breasts
3/4 c feta cheese crumbles
1 10 oz package spinach
Pre-heat the oven to 375 - feel free to pop some veggies in to roast to serve with the chicken. I roasted zucchini rolled in a little olive oil and seasoned with salt and oregano, and added some grape tomatoes when I finished the chicken in the oven.
Filet each breast until you've cut almost all the way through. Open the breast so that it is butterflied (and it looks like 2 smaller breasts still connected). Season the chicken on both sides with salt and pepper, and brown them in an oven proof pan with a little olive oil.
Defrost the spinach, and squeeze out the extra liquid.
Once both sides of the chicken are browned, top each piece of chicken with 1/3 of the spinach and 1/4c of feta.
Squeeze the lemon, and add the juice to the pan.
Pop it into the oven for 10 or 15 minutes.
Wednesday, February 18, 2009
My Fresh Direct order came, and I had ordered some swiss chard and some cabbage. We like sauteed greens, and cabbage all sorts of ways (though my favorite is roasted with a little olive oil and salt :). Hmmm....I could make a hot salad with that.
I sliced up half of the cabbage and all the chard, saving the stems. I just sauteed the greens with olive oil and garlic. Yes - since it's all in season the greens were sweet and delicious. I chopped those stems, sauteed them and added them to the chili. And I served this on a plate with a healthy portion of the greens and topped it with the chili. I really liked this, but Rick was not so thrilled.
That merely means I got to have the left overs all to myself at lunch today :)
Sunday, February 15, 2009
Saturday, February 14, 2009
Friday, February 13, 2009
Tuesday, February 10, 2009
Sunday, February 8, 2009
Sunday, February 1, 2009
The first brewski has been cracked! The football shirt is donned! We are ready for a good show!
OK - I'll admit - I like the commercials better than the game for a year like this. You know - one where the Patriots aren't playing. Rick still likes the game and he gives me the play by play when I'm not totally paying attention. Of course TiVo helps because we can rewind and fast forward :)
Now that I see the wings recipe from Dana Carpender is posted all over the web, I'll give it to you now. Truly - buy her books - she is amazing. You can get the 500 low carb recipes for less than $5 used on Amazon.
3 lbs wings - cut 'em up into drumettes and what ever those other pieces are called. If you make stock, keep the tips for that.
1.5 cups parmesean cheese grated
2T dried oregano
2T dried parsley
Pepper to taste - don't bother with salt since the parmesean is full of it
1/2C butter melted.
Mix the cheese and spices as a breading substitute. Dip the wingettes into the butter, then in the cheese mixture.
USE REYNOLDS NON STICK TIN FOIL TO LINE THE PAN. DO NOT COOK THESE WITHOUT A PAN LINER.
Bake at 350 degrees (not hotter) for an hour. Kick yourself in the butt for not making a double batch. Watch people inhale them.