three days ago, i bit the inside of my cheek and it’s more tender today than at any point previously. the worst part is you can’t put a bandaid on it and you can’t stop chewing, so you end up playing this game of russian roulette every time you put something in your mouth to eat or drink. will you cause yourself more pain or won’t you?
tonight i’m going shopping on my way home from work to buy the ingredients for the chicken cacciatore i’m making for friday’s dinner. meghan told me it was my turn to decide what to have for dinner, so i started thinking. we’ve had lots of chinese food and pizza. we wouldn’t want to go out before cards. there’s not much else to order in. that left cooking. okay. what have i made already? taco salad, stir fry, lasagne (frozen, but it counts). can’t do those again, so what else do i cook? pasta with tomato sauce. no. can’t do that. the boys would want meat in the sauce. then i wondered if i had the recipe for this overnight cacciatore i’d made but once, years ago. luckily i found it, so after i shop and pick up a casserole dish and some white wine from meg tonight, i’ll prep the dish and let it marinate until tomorrow and voila! easy, semi-gourmet food with little fuss! sometimes i’m just so good i make myself ill.
it’s going to be hot today. i don’t like hot. anything above 20 celsius (68 fahrenheit) starts to get uncomfortable. i’ll just soak up all the air conditioning i can while i’m at work for when i return home to my little hotbox of an apartment. think cool.
Are you serious? Anything over 68 degrees outside and you get uncomfortable? Wow, you would melt here!! :)
That dish sounds good minus the chicken of course. :)
It’s going to be 80 degrees today so I thought, “Oh good, I can wear a quarter sleeved shirt today!”. I guess it’s what you’re used to.
i couldn’t ever live anywhere else than here. i’d either freeze in the winter or melt in the summer. we have a nice little pocket of climate there that, while a tad wet, is nice and temperate.
actually, i was talking to paige about that last night. right, paige? *grin*
Yes!!!! *grin*
Amen on the 68 degrees, Heather! Outside, if it gets above 68 with some humidity, I just die. Can’t stand it. It can go up to 75 or 80 if the humidity is low. I just hate to sweat walking to my car at lunch. Blech. I could never ever live in Florida unless I was a professional beach bum or something. Like Jimmy Buffett’s job or something. Actually, I think Denver is the place for me. But, I’m stuck here in Arkansas until the next century, I’m sure. That is, if I live that long. When’s the last time someone lived to be 135 years old? At the rate I’m going, I’ll be lucky to make it to 60.
Yeah, I live in Denver, and the climate here is as near to perfect as anywhere I have ever been.
what is the chance of you passing on how to make such a yummy meal? :)
pretty darn good! =)
Make-Ahead Chicken Cacciatore
8 skinless, boneless chicken breast halves
1/2lb large mushrooms
2 green peppers
1 onion
1 cup white wine
5oz can tomato paste
28oz can diced tomatoes, drained
4 cloves garlic, crushed
1 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
2 bay leaves
1. Place chicken in large lasagne-style dish, such as a 15×10-inch dish or casserole that will hold at least 4 quarts (4 litres). Thickly slice mushrooms. Coarsely chop peppers and finely chop onion. Scatter over and around chicken.
2. Pour wine into a medium-sized bowl. Add tomato paste and whisk or stir until evenly blended. Stir drained tomatoes into wine mixture along with remaining ingredients. Pour over chicken, cover with plastic wrap and refridgerate overnight.
3. When ready to bake, preheat oven to 350F. Remove plastic wrap from casserole dish. Cover with heavy foil. Bake for 1 hour or until chicken is cooked.
4. Remove chicken to a serving dish. Discard bay leaves. Stir sauce and pour over chicken. Serve with broad noodles or rice.
[recipe gratefully stolen from chatelaine, september 1993 issue]
I think it’s Rembrant (they make whitening toothpaste in the U.S., I assume it’s available there, too) that makes a Canker Sore relief gel – you put it on over the sore and it’s supposed to form a little barrier over it. Like a bandaid, but not. I have a free sample here, and fortunately (knock on wood!!) I haven’t had an excuse to use it since I got it. Of course, now I’ll end up with twenty canker sores, as my body remembers it’s been a while and I AM the canker sore queen. Ugh.
send it to me! i need it NOW!
I’m sure – or at least I hope! – that by the time it got there in, say, a month, you won’t need it anymore. But I’ll save it for your next visit. ;)