Remember that post about using old clocks to display children's exact birth times? Well, well, well. Look what 9.99 will buy you. :)
Playing Peek A Boo with the camera ...
Claire was laughing so hard as Caeden clapped her hands ...
She totally trusted him that he wouldn't let her go. And, he didn't.
Sweet boy tore himself away from his sandbox to let me take a picture.
How can she look so serious with that hair??
Awww, my sweet Claire.
The room we have never, ever used. The one we were going to re-do with ceiling tiles and wainscoting. The room we walked by every day without a thought while entering/exiting the house...is gone.
I know it would be cozier with a rug, and pictures on the walls, but the idea is to keep it simple so I can scoot the furniture out the way so I can take pictures of the kids against the bare walls.
Wayne is in Redmond this week, so as tradition dictates, daily pictures of the kids, who miss him SO much. On the way home from the airport, Caeden must have asked me 10 times when we were going to go back and get him. "Do you think he is ready to come home, Mommy?"
I told Caeden we needed to take some pictures so Wayne could see him...and what does Caeden say? "That is a great idea! But first we need to take pictures of Tiny (his blanket) so Daddy doesn't get sad." Caeden knows that Tiny has powers to make everyone feel better. It even cures loneliness.
{A sneak peek at our "Christmas" tree in our front yard. }
Preheat oven to 350 degrees F.
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.
Posts
All Comments
