How did I ever get to 600? (posts)
Here’s what Emma thinks of that accomplishment:
She’s rendering her opinion from the other side of the kitchen table.
Yes, she’s that big.
That also describes her thoughts on spending an hour stuck in the mud on flat ground at Vlad’s house this morning.
Mon mari wasn’t particularly pleased about that one, either.
For those of you who have been waiting on pins and needles to see what we’ve accomplished in the last week:
Not only can I now pee inside the house… I can do so inside an actual room with an actual door inside the house.
I knew you’d be thrilled. The neighbors are.
Don’t you love the way the wires are draped?
Mon mari was so happy with the door that he immediately locked himself in the bathroom.
Something about it closing accidentally and not having a knob…
I played stripper in the kitchen over the weekend.
It’s ready for new wall paper. Paint is expensive here so the walls will be papered again, with a white textured paper; one wall in blue.
At least they hadn’t papered the ceilings in this house!
The biggest accomplishment was getting the water hooked up.
He wouldn’t let me drive the backhoe…..
But I got this cute little ‘Dynamo’ head lamp when we went shopping so I’m happy.
You just wind it for a minute and it shines for 40!
It may look weird, wearing a flashlight (torch) on my head, but now I can read in bed!
And in my reading….
I saw that ‘retro food’ is in….
I believe this qualifies.
2 chicken breasts, boneless, skinless
1/2 head broccoli
1 clove garlic
1 tbs olive oil
3/4 cup (6oz, 180ml) chicken stock
1/2 cup (4oz, 125ml) white wine
2 tbs cornstarch (maizena) dissolved in 2 tbs water
1/2 cup (4oz, 125ml) Greek yogurt or sour cream
1/2 cup (2oz, 60gr) Gruyere, shredded
1/4 cup (2oz, 60gr) Parmesan
1/4 cup breadcrumbs
1 tsp paprika
Put chicken stock in saucepan or skillet just large enough to hold chicken breasts. Cut breasts in half (the short way) and add to stock. Cover pan and poach over medium heat until done, about 15 minutes.
Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until just tender, 10 – 15 minutes.
Finely chop shallots and garlic. Heat oil in medium saucepan over medium heat. Add shallots, garlic and sauté. Add white wine and simmer. When chicken is done, remove from stock and add stock to white wine/shallot mix. When simmering nicely thicken with dissolved cornstarch. Add yogurt and shredded cheese and remove from heat.
Ladle 1/3 of the sauce into a baking dish. Arrange drained broccoli on top. Put 1/3 sauce over broccoli. Arrange chicken on top, and pour remaining sauce over all. Mix the Parmesan, breadcrumbs and paprika and sprinkle on top. Bake in a 400F (200C) oven 15 – 20 minutes, until hot and bubbly, Serve directly from the dish.
Back to work… Where’s David Rose when you need him?