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One of my very few (ahem) faults is that I tend to underestimate the time it will take me to do something. I always know that I can get more stuff done in a shorter amount of time than humanly possible.
I've touched on this endearing quality in the past. It doesn't appear as if I will be ridding myself of this trait any time soon.
The only time I ever OVER-estimate how long something will take is if it's something I don't want to do and, in my humble, but always astute, opinion, doesn't need doing anyway. But, 'nuff said on that topic… If mon mari reads this post I've already said too much….
What state of affairs brings this subject up again?
If you recall, I boastfully claimed that I was rewriting it and would be finished by the end of January.
Well, here it is, almost midnight on January 31, and, I'm pretty sure I'm not going to meet that deadline.
Actually, I'm pretty sure I'm not even close. It's a much bigger project than anticipated (Quelle Surprise!).
I am, however (sprains arm back-patting) quite pleased with how it's shaping up. I have the design done, the templates done, the files organized and all the main pages finished.
The simplest way to put it: If I were building a house: the frame is up, the roof is on, the walls are up… all that's left is the finishing…. About 2,000 pages to convert.
Meanwhile, while I spend all my time on the computer, my herb garden is being taken over by moss. Our damp summer, followed by a damper winter has made all the little moss plants very happy.
Frost doesn't damage it – see first photo, taken yesterday morning, followed by second photo taken this noon.
I asked our farmer neighbor how to get rid of it. After 10 minutes of rapid French (on his part) I interjected 'without killing the other plants'; he laughed, pinched his fingers together and said 'Carefully'. In other words, pull it out by hand.
Anybody have any better ideas? No hurry, we have a cold spell coming in; then I'm off to the U.S. so I won't be getting at it until sometime in March….right after I finish the website…
Now, what am I forgetting…. Oh yeah, dinner! (It's been a long day!)
Thankfully, I can always whip up a pasta dish, even at this late hour…
A classic with a twist is my submission for this week's Presto Pasta Nights, created about 48 weeks ago by the lovely Ruth of Once Upon A Feast.
How about Chicken Stroganoff?
Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff. You may never go back to the more traditional Beef! I break from tradition again, using Greek yogurt rather than the sour cream. Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream.
2 chicken breasts, boneless, skinless
1 medium onion
4 oz mushrooms
2 tbs olive oil
1 tbs paprika
1/4 cup flour
1 cup chicken broth
1 tbs Dijon-style mustard
1 tsp thyme
1/2 tbs cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt
1 1/4 cups farfalle (or egg noodles)
Cook pasta according to package directions. Peel and vertically slice the onion into thick wedges. Brush any dirt off the mushroom and slice – trimming off the tough stem ends. Heat 1 tbs oil in large non-stick skillet and sauté onions for 5 minutes. Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer. Remove to a plate. Cut the chicken into bite-size pieces. Put flour and paprika into a medium food bag – large enough to easily hold the chicken. Mix the flour and paprika, then add the chicken. Shake to coat well. Heat remaining 1 tbs oil in same skillet. Add chicken and sauté until golden, 3 – 4 minutes. Add chicken stock, onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 – 7 minutes. Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly. Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.
Now, I'm going to have a glass of wine and commune with my moss