Ever since Isabelle's bday party Niel and I have been hooked onto Stacy's Pita Chips. We tried the plain kind at her party, and since then tried the Cinnamon flavored, and the Herbs and oil flavor. Quite good.
I forgot to mention that the mascot for Six Flags.(I don't know what else to call him. No that's not true I do, the creepy, dancing guy in the old man mask) was at ABC studios which is across from my office building dancing. Six Flags sure does have some gimmick going on there.
I found this game on Magpie B'ssite. It's fun. I stumped it the first time. HAH!
I am constantly amazed when I read some knitting blogs at how fast people get through their projects. I am getting faster but I only know two types of knitting: Purl and knit. I still have to learn cable and butterfly and all sorts of others. Plus I always have to ask my coworker for help because I don't know how to fix something. I've looked through several books, but I don't really learn that way. I have to be shown.
Niel is very humble and doesn't really like any type of attention given to him, but I have to give him kudos, for his work ethic not only for being outstanding at his job,or his dedication at being a Scout leader, but also sticking to his workout routine. When he puts his mind to something he does it.
Never underappreciate your dog! Found on Wee's site.
I am always on the look out for chicken recipes so I was happy to find the following chicken recipe. I did alter it slightly though. I did not have any corn flakes so I used Italian Bread Crumbs and I cooked the chicken in olive oil and used the butter at the end for the sauce. I also did not put any green onions or scallions as I call them. It was still very, very good.
COUNTRY CHICKEN PICCATA
This chicken skillet entree features the fresh flavor of lemon.
Preparation 15 min.
Cooking 7 min.
1/4 cup milk
1 egg, slightly beaten
1/3 cup crushed corn flakes
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounces each) boneless skinless chicken breasts
6 tablespoons Butter
1 teaspoon finely chopped fresh garlic
2 tablespoons lemon juice
1 cup fresh mushrooms, halved
1 cup sliced 1-inch green onions
Lemon slices, if desired
Fresh parsley, if desired
Combine milk and egg in small bowl. Combine crushed corn flakes, flour, salt and pepper in 9-inch pie pan. Flatten each chicken breast to 1/4-inch thickness by pounding between sheets of waxed paper. Dip chicken into milk mixture, then flour mixture, turning to coat.
Melt 4 tablespoons butter in 10-inch skillet; add chicken and garlic. Cook over medium heat, turning occasionally, until golden brown (5 to 6 minutes). Remove chicken to serving platter; keep warm.
Add remaining 2 tablespoons butter to drippings in pan; stir until butter melts. Stir in lemon juice. Add mushrooms and green onions. Continue cooking, stirring occasionally, until heated through (2 to 4 minutes). Spoon over chicken. Garnish with lemon slices and parsley.
Yield: 4 servings
TGIF!!! Can I just also say how happy I am the work week is over. This week DRAGGED by so slowly!