Dinner and Reading

Since I have said goodbye to facebook, I have been redeeming my time by reading a book that I started months ago and because I felt it was going slowly, put down.  I picked it back up again and now I'm almost done.  It is called "Unbroken" and it has been a very thought provoking story.  It recently has been made into a movie, but I wanted to read it since books are always better.  I've also been listening to the Kansas City Chorale's newest CD of Russian music.  Here's a link:
All Night Vigil  I had it cranked today in the car pickup line and instead of looking at my phone I was listening to Rachmaninoff and I actually saw a woodpecker looking for a good tree to peck!

Two of my other goals during this Lent is to send letters to people just for fun and also to try new recipes.  I found this group of recipes in a Cooking Light magazine that I'm subscribed to that you cook once and eat three times on it.  I thought... ok... let's see how far this goes with my family.  So, tonight we tried Mustard Glazed Chicken with Roasted Vegetables.  We had blueberries as a side for the kids as well.  Everyone liked it very much.  I have left over roasted vegetables for at least one more meal, so that's good.  

If you'd like to try this recipe out here it is!

6 C cubed peeled butternut squash (about 3lbs)
3 medium carrots, peeled and cut into 1/2 inch pieces
2 parnips, peeled and cut into 1/2 inch pieces (I didn't use parnips, so I added more carrots)
2 small red onions, cut into 1 inch wedges
1 medium sweet potato, peeled and cut into 1/2 inch pieces
olive oil (I used grapeseed oil)
1 T minced fresh rosemary (I used powdered rosemary)
kosher salt
pepper
4 chicken breasts
1/2 C chicken stock
1/4 C dry white wine (I replaced this with more chicken broth cause who has dry white wine at the ready?)
2 T whole grain mustard
2 tsp honey 

Preheat oven to 425.  Combine the first 5 ingredients in a large bowl.  Add 3 T oil, rosemary, 1/2 tsp salt and some pepper and toss.  Put it on a baking sheet (I use parchment paper) and roast for 30 minutes- stirring once.
Heat 1 T oil in large skillet over med/high heat.  Salt and pepper chicken and cook breasts for 5 minutes on each side so they are done.  Remove chicken from pan.  Add broth and cook 2 minutes.  Stir in mustard and honey.  Add chicken and turn to coat.

After dinner Gwen does her homework.  She is reading to me and here you can see that Romy has a lot to say.  This is her early speech and it is funny to us all.