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I feel bad for not updating as much lately (or only updating when I have something Doctor Who related to talk about...), but ever since I got home my life's been in a majorly low gear. Even when I do stuff, it's supremely boring stuff. Yesterday I went to my grandma's and spent the better part of the afternoon scrubbing the kitchen cabinets for her, and then used part of the money she paid me to buy a super-cute pair of Blue Beetle earrings. Today I got up just in time to watch the Argentina-Greece match (YAY ARGENTINA), baked a loaf of bread, and made dinner. I didn't actually put pants on until after 5.00pm. Not exactly riveting, right?
I'm getting to the point of wishing something would catch on fire, just because it would make this damn town less mind-numbingly boring. Except that would probably make things hotter, and it's already obscenely close to 100 degrees here. *sighs* There's just no way to turn a summer exiled in the desert into a win.
At least I'm getting a lot of cooking and baking practice in my exile. So in lieu of actual interesting content, here's an adapted recipe for rosemary chicken that turned out quite good tonight.
Ingredients
2 T olive oil
4 boneless skinless chicken breasts, cut into 1/2 inch strips
2 cloves garlic, crushed
3-4 sprigs of rosemary, coarsely chopped (original recipe called for 6 green onions. This is better.)
4 T Marsala wine (or any dry white wine - I used pinot grigio because that's what we had)
2 T lemon juice
salt and pepper to taste (we didn't need any)
Heat a large frying pan. Add the oil, chicken, garlic, and rosemary and sauté over high heat until the chicken in lightly browned and tender (keep a close eye, the rosemary burns quick). Remove from the pan. Add the wine and lemon juice to the pan and reduce for a minute or so. Return the chicken to the hot pan, and add salt and pepper if you want. Serve immediately. We had it with bowtie pasta in a cheese sauce and snap peas cooked with lemon and garlic - most excellent light dinner.
I'm getting to the point of wishing something would catch on fire, just because it would make this damn town less mind-numbingly boring. Except that would probably make things hotter, and it's already obscenely close to 100 degrees here. *sighs* There's just no way to turn a summer exiled in the desert into a win.
At least I'm getting a lot of cooking and baking practice in my exile. So in lieu of actual interesting content, here's an adapted recipe for rosemary chicken that turned out quite good tonight.
Ingredients
2 T olive oil
4 boneless skinless chicken breasts, cut into 1/2 inch strips
2 cloves garlic, crushed
3-4 sprigs of rosemary, coarsely chopped (original recipe called for 6 green onions. This is better.)
4 T Marsala wine (or any dry white wine - I used pinot grigio because that's what we had)
2 T lemon juice
salt and pepper to taste (we didn't need any)
Heat a large frying pan. Add the oil, chicken, garlic, and rosemary and sauté over high heat until the chicken in lightly browned and tender (keep a close eye, the rosemary burns quick). Remove from the pan. Add the wine and lemon juice to the pan and reduce for a minute or so. Return the chicken to the hot pan, and add salt and pepper if you want. Serve immediately. We had it with bowtie pasta in a cheese sauce and snap peas cooked with lemon and garlic - most excellent light dinner.