“In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things, does the heart find its morning and is refreshed.” ~ Khalil Gibran, The Prophet
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
August was a busy end to a busy summer and I took off the last two weeks from blogging as a time to relax, reset and enjoy friends and family… our annual birthday lunch of three August birthday friends, Guys and Dolls with my birthday buddy, our oldest granddaughter turned 21 this year!, our youngest granddaughter made me a picture in her book arts class, our oldest grandson interned with Thrive Ed this summer and presented at a symposium, we went to Ft. Snelling with grandkids… note how both grandsons are now taller than me!
RECIPE OF THE WEEK
This quick and easy chicken dish from ALLRECIPES blends my favorite flavors.
ROASTED BALSAMIC CHICKEN with baby tomatoes
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 1+ tablespoon Dijon mustard
- 1+ cloves garlic
- Salt and freshly ground pepper
- 4 skinless, boneless chicken breasts
- 1 pint cherry tomatoes, halved
Mix balsamic vinegar, olive oil, mustard and garlic in baking dish. Season chicken breasts with salt and pepper and put them in baking dish with vinegar mixture. Marinate in refrigerator at least 4 hours.
Preheat oven to 400 degrees F. Roast chicken for 30 minutes, add tomatoes and continue cooking about 10 minutes, until chicken registers 165 degrees.
