I don't know what has gotten in to me. I've been revamping my Ipod, which honestly, I never did right to begin with. I've set up a playlist for every mood. I'm taking all my recipe clippings and actually putting them in a scrapbook. Next are my photos. I always just stick them in a box so I've got a lot of catching up to do.
I'll probably end up getting the khaki rug for practicality.
I haven't started the painting yet. Because of all my craftiness and organizing projects (smirk)
And to those who've asked, yes, I will be selling my scrubs and creams that I am concocting. I'll let you know when they are available. Right now I'm working on a lip scrub that will be yummy.
Something ate all the oranges off of my orange tree and all of my peppers but one. Being a farmer is hard. Ha!
With my youngest in Georgia, two out of the nest and one teenager who works and has a social life, I have all this free time. I'm only working Fridays and Saturdays so I've been home alot. I have to keep myself busy so I don't miss them too much. Giving them roots came so easy, giving them wings was hard, letting them fly...I'm not over that hump yet but I'm getting there.
While searching for chicken recipes for my picky kids.... I found this great recipe.I plan to substitute baby spinach for the arugula. Its from Martha dahling...
Chicken Milanese with Arugula Salad
1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.