Jet Lagged

I have been jet lagged since the Daylight Saving Time started early Sunday morning.  After working all day Saturday, then the commute home, I managed less than six hours sleep before getting back at it. This DST is for the birds. It is suppose to conserve energy by having more day light hours.

HA!

It has robbed me of an hour of sleep and my internal clock has melted.

  http://www.moma.org/collection_images/resized/006/w500h420/CRI_257006.jpg

Leslie and I have experienced some really cold weather but have enjoyed sitting in front of the fires this winter. We have been lucky also; we haven’t really had any severe weather. The other night, there were high winds coming up the gulf and brow causing some branches to fall but nothing of note.

 I’m ready for spring.

On March 1, I started some seeds indoors to get an early start on the garden. So far so good, everything appears to have sprouted. I had some heirloom tomato seeds that Leslie had saved from plants two years ago that had been stored in the freezer. I didn’t have much time last year for a garden (we were busy trying to sell the house  and I didn’t want to risk  moving away before reaping the harvest). I wasn’t sure how they would do but I figured I would give them a shot. Nothing ventured, nothing gained.  If the spouts make it, we will have lots of  ‘mater sandwiches and fried green tomatoes.

Before lunch today, we went for a walk enjoying the sunshine. Leslie’s mother is visiting and she went with us.  We took the monsters too.  We have to keep Max, the older one on-leash, because he has poor recall. He will take off and not come back for hours.  You can call him, but he looks over his shoulder at you, giving you a “see ya later alligator” look.  So while taking our walk, Jake flushed out the wild turkeys (note to self:  pick up bourbon)

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 Max nearly pulled me down, he was so excited.  Usually, he is good on leash, but it reminded me of when he was puppy. We would take him from walks in Caldwell Park in the Highlands neighborhood. He would behave so well until he caught sight of a squirrel. Next thing you know, you have a shoulder dislocation.

 Back to the walk,  (can you guys tell I have ADD), we walked about a mile. On the other hand, Jake ran about 10 miles while never really getting out of earshot.

As I mentioned, Leslie’s mom has been visiting and they have been quilting.  Here is of one of their finished projects.  Leslie’s mom pieced the blocks together then Leslie machine quilted it. As she says, it is straight-line machine quilted.  She has been quilting for about 5 years now and this is one of the first time she has done the binding (the edging) and the quilting part.  I think she did an excellent job. (She always does).

 

Ricetta di George per il pollo Picatta

This is my interpretation of a quick easy Italian dish. I love most Italian fare and Chicken Picatta is no exception.  My first taste of this dish was when I was in high school in California. I was on a double date with my friend from down the street. He suggested that I ask this girl out and double date.  We went to dinner in this restaurant in Watsonville that serves Italian dishes and they didn’t check ID’s either.  There were a lot of first for that night. First time I had eaten Italian, first time drinking white wine and first time having dinner al fresco under Christmas lights strung high in a coast live oak in a courtyard. The chicken picatta was memorable. I can still remember the flavors, textures and smells of this dish.

So tonight I tried to recreate that dish from over 30 years ago and much to my surprise, it turned out well.   After researching the actual recipe from many of the major Food Network Stars, I cut and pasted parts of the recipe mostly from Giada  Delaurentis   to come up with  Ricetta di George per il Pollo Picatta.

Pollo Picatta

Happy Eating

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half Pounded to even thickness
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley

Directions

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

melt butter and olive oil

When butter and oil start to sizzle, add  chicken and cook for 3 minutes.

dredge in floor and shake off excess

brown on each side until crisp and golden brown, about 3 minutes

When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat with other chicken pieces Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning,

. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

It was delicious.  We had no left over. Leslie asked if I would add to the” let’s try this one again” menu.  Maybe next time weather will cooperate and we can enjoy it al fresco on the stone terrace with a nice glass of Pinot griggio.

Breakfast at the feeder

Dark-eye Junco

Dark eye Junco

Dark eye Junco

Northern Cardinal pair

Carolina Chickadee

Tufted Titmouse

This week at the Stone Cottage in Cloudland

Just a few snaps taken this week around The Stone Cottage in Cloudland.

Pileated Woodpecker seen from the terrace

Carolina Chickadee near the feeder

“ah my little Chickadee”

Making a dash for the feeder.

Max, the guardian of the mountain and keeper of the gate.

Meditation Rock

Jake, the Snake. This fellow is slimming up nicely. The mountain air must agree with him

Pileated Woodpecker

Pileated Woodpecker

Rutabaga – What the heck is it?

There is no telling how many times I have seen this strange looking vegetable (actually a starchy root) as I walked through the produce section.  Never giving it more that a cursory glance or thought before now, I decided to buy one. I put it in the shopping cart and brought it home with the eggs and yogurt (staples in our house) and put it away with the rest of the goods.

Today, I examined it more closely. Thinking it looks like a turnip on steroids, I beginning to wonder what the heck I am going to do with it.

 After some research, I discovered that they are called swedes.  They are similar to beets and turnips; they can be mashed, boiled, baked or fried. Now the fried part got my attention, I like anything fried or crispy.

This rutabaga has been waxed. The purpose of waxing is to limit water loss and stop the invasion of pathogens. It extends the shelf life of fruit. It serves as a physical barrier to stop gas exchange and decrease shrinkage and spoilage. It is also cosmetic. Having a shiny surface makes the fruit beautiful. More people will buy it.

After reading a few recipes, I decided to make baked fries.  It is a simple recipe.

After peeling, cut into thin strips. (Julienne is the culinary term but since I am not a chef or French, I will keep it simple).

    

Toss in olive oil, chopped rosemary, salt and pepper. Place on baking sheet in single layer.

 

Bake at 425 degrees for 25-30 minutes, turning after about 10 minutes.  Remove from oven, sprinkle with fresh sea salt and let cool for about 3 minutes. Serve with sun-dried tomato and basil ketchup.

 

The flavor was nice, similar to sweet potato fries but not as sweet. However the texture was soft, not as crisp as I like. I may have to actually fry them in vegetable oil. Oh well, another day, another rutabaga.

You are a “Yellow bellied sap sucker”.

When I was a kid (not so long ago), if someone was a coward, they were called chicken or if you really wanted to insult them, you called them a “yellow bellied sap sucker”. I always knew that it was an insult,, because it usually resulting in an altercation.  I later learned that it was a bird after my mother made me look it up in the encyclopedia.  I guess I hadn’t really thought about it since then.

Until today.

I was standing in the kitchen, looking for inspiration for lunch and I notice a bird on the limb of a possumhaw bush (aka winterberry). I didn’t recognize it, but I stood there just watching it. It was interesting how  it grabbed a berry,  “hopped”  about a foot to a nearby tree with berry in beak.  It climbed up the tree before eating the prize.

I was curious (no Curious George puns necessary). I had  to find out what kind it was. I consulted two field guides and Cornell Lab of Ornithology’s Online bird guide (http://www.birds.cornell.edu/onlineguide/  ) before I decided what kind of bird it was. It was  a Yellow Bellied Sap Sucker.

I smiled. I don’t think the bird was bothered that I called it a Yellow Bellied Sap Sucker.

Scenes from the Stone Cottage in Cloudland

       

        

What’s for Dinner?

Standing in the kitchen, staring at refrigerator, looking for inspiration. Nope, nada, nothing really sizzling comes to mind. I finally resign myself to peanut butter and jelly, when I glimpse the butternut squash on the counter.   After making quick work of peeling, chopping and seed removal, I tossed in garlic infused olive oil salt and pepper then spread evenly on baking sheet. Placed in preheated 400 degree oven for 25 minutes, until tender.

 

Next place in sauce pan, add 2 cups chicken stock., 1 cup cream. Bring to a simmer. Blend and you end up with roasted butternut soup. (I used sour cream, it counteracts the sweetness of the squash).

Playing volleyball

Last week, I posted that Leslie and Max played volleyball, when she first got home. Here is a short video of the match. Notice that Max knows sign language.

Bobby Flay, I am not.

Some of my friends seemed surprised that I can cook delicious food. They all seem to think that I might be taking credit for Leslie’s deliciousness. I can assure you I am not. I don’t own a restaurant, I don’t even work in one, but I can cook. (and I didn’t even stay at a Holiday Inn Express).

Years ago, in a former life, I worked in national chain restaurant and few things stuck with me. I also have read a few cookbooks and have watched the Food Network.  I know what looks good, smells good and tastes good. I have also had my share of disasters. Just ask some of my friends. ( Lori G., Bobby Mac, Kim C and Jerry L.) Remember the Mexican Chicken casserole? Used the sweeten condense milk instead of the evaporated milk? I think that went in the garbage so fast that our heads started spinning. LOL

Hence the fat man at the keyboard. Last week for dinner, we had pan roasted Rosemary and Lemon Chicken.

Chicken breast filets – thawed and washed, with skin removed.  Salt and pepper both sides, Place in hot skillet on high heat, Use garlic infused olive oil. Brown breast on each side. Top with chopped rosemary and juice of one half lemon.  Cover, place in preheated oven at 350 degrees. Cook covered until 165 degrees internally

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Remove from oven and plate with wild rice and grilled asparagus.  Makes for a nice meal.