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.