So, we went to this huge garage sale and let Lucy pick out anything she wanted. When I saw her carrying this, I reminded myself that I said she could have anything she wanted. So, here's my little Rainbow Bright! And, well l I decided to join in on the fun too....
Monday, April 30, 2007
Lucy's Extensions
So, we went to this huge garage sale and let Lucy pick out anything she wanted. When I saw her carrying this, I reminded myself that I said she could have anything she wanted. So, here's my little Rainbow Bright! And, well l I decided to join in on the fun too....
Tuesday, April 17, 2007
We had such a great time with grandma and grandpa. Lucy was so excited to see them pull up to the house and I don't know if she truly understood or believed us that grandma and grandpa would be visiting. She was on cloud 9. Poor Will though, he was sick- this has been a theme of this year. We had many fun dinners out, shopping, visited the butterfly museum, had an Easter brunch, hunt, and many fun memories of just hanging out. Thanks mom and dad for making the trip out, it was so special to have you here, especially for Easter. We love you lots and can't wait to see you in a month or so!
Thursday, April 5, 2007
Monday, April 2, 2007
It's what's for dinner!
Thanks Jode for this great recipe. Made this yesterday and just thought I'd post it for those who dread figuring out what to make for dinner. We really enjoyed it, so if you like the ingredients in the recipe I think you'll really like it too! No calories spared in this recipe, easily justifiable on the Sabbath. Bon Appetite!
2 lbs boneless, skinless chicken breast cut into pieces
1/2 cup flour
1/2 cup butter
2 Tbsp. Lowry's Seasoning Salt
1 Tbsp. oregano
1/2 lb. mushrooms, sliced
1 tsp. capers
juice of one lemone
1/2 cup white wine
6 oz. jar marinated artichoke hearts, quartered
Method:
Dredge chicken in flour, shake off excess. Heat butter in skillet over medium-high heat. When butter begins to turn brown, add chicken, seasoning salt and oregano to taste. Brown each side of chicken (about 2 minutes, don't cook completely). Add mushrooms, capers, artichoke hearts and lemon juice. Cook until sauce is reduced to almost nothing. Add wine and cook to reduce again. Service with Rice or pasta.
Serves:4
Note: Can use veal in place of chicken
2 lbs boneless, skinless chicken breast cut into pieces
1/2 cup flour
1/2 cup butter
2 Tbsp. Lowry's Seasoning Salt
1 Tbsp. oregano
1/2 lb. mushrooms, sliced
1 tsp. capers
juice of one lemone
1/2 cup white wine
6 oz. jar marinated artichoke hearts, quartered
Method:
Dredge chicken in flour, shake off excess. Heat butter in skillet over medium-high heat. When butter begins to turn brown, add chicken, seasoning salt and oregano to taste. Brown each side of chicken (about 2 minutes, don't cook completely). Add mushrooms, capers, artichoke hearts and lemon juice. Cook until sauce is reduced to almost nothing. Add wine and cook to reduce again. Service with Rice or pasta.
Serves:4
Note: Can use veal in place of chicken
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