A new job that is basically a new career.
Two sassy seeds that are growing before my eyes.
One thing remains the same, the love of my husband. Always there beside me, encouraging me, giving me those little pep talks disguised as chit-chat.
My blog started out very green. I have diverged somewhat from that topic, although greening has never left my consciousness.
My readership has waxed and waned, and that's okay. I have lost some readers. Gained some new ones. My interests have run the gamet and so do my bloggy friends.
Welcome to my 300th post and thanks for stopping by.
Who am I? Making an omelette yesterday and then today, I hardly know myself anymore!, scurrying off to Whole Foods to pick up some free range chicken breasts (yes, I know the chicken ends up the same (read: dead), but I've read a few articles on "conventional" chicken and it's not pretty). Why you ask? To make Parmesan Chicken from this cookbook. I mean, what the...?
So I buy the chicken breasts (not on sale) that are thin(ner) cut (more expensive) because frankly those big breasts (oh the google searches that will end up here now) scared me and I needed breasts that were a bit closer to the 1/4 inch thickness required. I also buy a nice chunk of parmesan cheese (not from that green shaker thingie) and miraculously the rest of the ingredients were lurking in my pantry (lo! Kosher salt!).
At 4:30 I bring the children in from the slip-n-slide (heat index: 105 degrees) and plop them uncerimonously in front of the television. I Cannot Be Disturbed, as I am making Parmesan Chicken a al Ina Garten and I am scared.
I mis en place (I think) all of my ingredients, pound the chicken to within a 1/4 inch of its life, drink a quarter of a bottle of wine and ignore that fact that "dredge" and "dip" are not really vocabulary with which I am familiar, but nevermind.
Using a cast iron skillet that allows me to cook one breast at a time ("Never apologize!"), I solider on wondering what exactly "medium-low" means and trying to ignore the voices in my head that are whispering "Shake and Bake! Shake and Bake! Why aren't you just using Shake and Bake?", I manage, one and one half hour later to produce delicious Parmesan Chicken (so says Green Husband) with some fancy French green beans and some Near East grain product.
All's well that ends well.
Providing that I interpreted "Until Cooked Through" correctly. Stay tuned.