Friday, 31 December 2010
One year ends and a new year begins . . .
A new moon rose over the tips of the trees and Snuffkin stood admiring it. He was completely transfixed.
"I ought to make a wish," he thought. "In honour of the new moon."
~Snufkin's book of thoughts
Today I will dig out all my new calendars for 2011 and unwrap them, in readiness for putting them up on the morrow . . . their pages all white, pristine . . . waiting for me to write upon. As I put away the old calendars . . . I'll note that they are looking a bit rag tag . . . kind of like the year . . . pages ruffled, and splotched . . . notes scribbled here and there in the margins and squares marking out each day of my life from this past year . . . days that are gone and will never come again.
Like Snufkin admiring the rising new moon . . . I stand here at the cusp of a new year and admire what is to come. Like anyone, I have my hopes and dreams . . . and wishes for the year to come.
It's kind of frightening in one way, and very exciting in another. All these fresh calendar pages just waiting for me to write upon them. I wonder what the story will be? Will the little squares be filled with good things? The humdrum and the inane? Exciting celebrations and happenings? Sad things, and things too horrible to contemplate? One never knows do they . . . what this new year will bring??? But we cannot stop it from happening . . . time as ever marches on and we must march on with it. We have faith and hope to help to carry us forward.
Here's a Happy New Year wish to you, each of my readers. None of us knows what the coming days will bring, but here's a wish for you . . . that amongst the inevitable stones of the coming year, we will each of us find a few flowers and much to be thankful for. May you be blessed in small and countless ways and find joy amidst any tears that may flow. May all your dreams come true.
Here's a delicious Chicken dish that will have them smacking their lips! It's relatively easy to execute and pays off big dividends in great flavour!
*Mushroom Chicken Scaloppine*
Quick and easy but delicious and special enough for a celebration dinner. Dried mushrooms, ground finely, make a deliciously flavourful coating on the chicken!
1/3 cup dried mushrooms
4 (6 ounce) chicken breasts, skinless, boneless
1/2 tsp salt
1/4 tsp black pepper
1 TBS olive oil
1 shallot, peeled and minced
1 clove of garlic, peeled and minced
3 cups sliced fresh mushrooms (wild or otherwise)
1/2 cup dry white wine
1/2 cup chicken stock
3 TBS sour cream
1 TBS minced fresh flat leaf parsley
Place the dried mushrooms in a spice grinder or small food processor. Process until finely ground. Cut the chicken breasts in half horizontally through the middle. Season with half of the salt and pepper. Sprinkle both sides of each piece with some of the mushroom powder.
Heat 1 tsp of the oil in a large nonstick pan, over medium high heat. Add the chicken, 4 pieces at a time. Cook 1 1/2 minutes on each side, until lightly browned and cooked through. Remove and keep warm, and repeat with another tsp of the oil and the remaining chicken.
Heat another tsp of oil in the pan ove rmedium heat. Add the shallots and garlic. Cook one minutes, stirring constantly. Add the sliced mushrooms and cook for 5 minutes until the liquid evaporates. Add the wine, scraping the bottom of the pan to loosen any browned bits. Increase the heat under the pan and cook until the liquid is almost completely evaporated. Add the broth to the pan and reduce to 1/4 cup. Stir in the sour cream and heat through without boiling. Season to taste with some salt and pepper and the parsley. Serve the chicken warm, with the sauce spooned over top.
Over in The English Kitchen today, a year end review of some of my favourite recipes for 2010, like this Sticky Toffee Cake!