It's been ages since my last photo shoot, but Leslie asked me to take pictures for her Christmas card and I said okay. I used her camera (love, love, love) because I wasn't sure if mine would function properly.
There were some good photos, but most were like the ones below.
I had choke good fun, BTW.
Funny, no? Wendell brines our Thanksgiving turkey and it comes out really moist. I figured the leftovers would go good with a ginger sauce, and it did!
I used Foodland's recipe. Heat 1/4 cup of peanut oil. Add 1/2 cup of minced ginger and 1/2 cup of minced green onion. Cook for 30 seconds. Add 1 teaspoon of salt. Pour over cold turkey.
Fred still appears when I go out to putter around the yard. He usually scampers up to me and does his head-bobbing thing. Then he waits patiently while I dig for worms for him.
But I think his favorite is flies. Landon once swatted a fly, and Fred couldn't even wait for Lan to flick the fly off. He just jumped right onto the swatter and gobbled it up.
BAKED POTATO CHIP CHICKEN
1 egg
1 c. favorite potato chips, crushed
1 large chicken breast, sliced, 3 pieces
Salt, pepper, smoked paprika
Preheat oven to 400 degrees. Beat egg in a medium sized bowl. Place crushed potato chips in a medium sized plate. On cutting surface, slice chicken breast lengthwise into 3 equal sized portions.
Season with salt, pepper and paprika. Dip chicken pieces into egg. Dredge with potato chips, pressing to adhere chips to chicken pieces on both sides.
Bake 30-35 minutes (dependent on thickness of pieces) or until the chicken reaches appropriate temperature (165 for breast meat).
Serve immediately. Serves 2-3.
I've been liking this sponge that I got from Daiso. I like that it's soft and pliable (not stiff) and gets sudsy easily. Even Landon said that it's the best sponge we've ever had. Plus it's cute. 😁
This is actually leftover eggplant parmigiana that I ate on spaghetti noodles last night. I had made the parmigiana at the spur of the moment the night before.
I've become that person who wakes up at 2:30 in the morning to use the bathroom and have a hard time falling back asleep. As usual, I've turned to YouTube for help.
This method has helped me for the past few nights.
This is the heart monitor that I'd been wearing for the last 2 weeks. It records every single heartbeat. So amazing.
I'm allergic to patches so I had my doubts about my being able to handle the adhesive, but the cardiologist recommended that I take some antihistamine pills to see if that would help. It was really itchy the first couple days, but then slowly by slowly the itching stopped, and after awhile I didn't even need the pills.
Now I need to mail the monitor to the mainland where it'll be analyzed and results sent to my doctor. I'll see him again at the beginning of December.
BAVARIAN POT ROAST
3 # boneless chuck roast, cut in half
Salt, freshly cracked black pepper
2 TB olive oil
3 c. beef broth
Water as needed
1 medium onion, coarsely chopped
1 medium red bell pepper, seeded, coarsely chopped
2 large tomatoes, coarsely chopped
6 cloves garlic, crushed
2 TB agave nectar
2 TB hot paprika
2 TB smoked paprika
1 tsp caraway seeds
1 tsp garlic powder
2 tsp. salt
½ tsp. freshly cracked black pepper
¾ tsp. ground ginger
½ tsp. ground allspice
2 large bay leaves
2 TB cornstarch
1/4 c. water
Generously season roast with salt and pepper. In a large stockpot brown roast on all sides in oil. Stir in broth, scraping any browned bits. Add onion, tomatoes, garlic, agave nectar and seasonings, stirring to blend well. Add water as needed to cover roast. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2 to 3 hours. Turn roast over every 30 minutes. Discard bay leaves. Remove meat and slice as desired. Optional to serve large pieces. With an emersion blender process vegetables and liquid until smooth. Thicken as desired with cornstarch slurry. Serves 6.
I scored a bunch of stuff at Ross yesterday. The gal who was stocking the shelves said that there might be a lot of deliveries this week so I should keep checking back.
