Its times like these that makes one wonder when we will ever have this much calm in one day; although, Hubby was in a vast cleaning mode on our tile floors and I on removing the dust from wherever I could reach and doing the laundry.
Other than that I looked at Hubby’s spraying white of the mirror from the garage sale, my $1 bargain and I thought it lacked pizzazz and so I thought I would brighten its persona with either a neuvo green shade that appears to be the ‘it’ color for this year or another one that has seemed to flow over from last’s years favs, red-orange?
Since we do not have much in reds in our subtle shading of mostly blues and yellows and greens the location for my ‘pop’ of a new member of our color chart would be on its own in our short but ample hallway, and so I went for it!
I took out my acrylics and blended an apple red with a creamy pale yellow (sorry I could not find the name anywhere on the bottle) and it in turn made mine my own unique shade of red that is not as loud as some others might be.
And here it is:
Perhaps, you might chime in with your feelings, or not. I see in the photograph it does appear louder than I thought or more tomato-ish, beef steak not plum,I suppose RED TOBI, but in reality the tint of the paler yellow made it look almost pink in some lights, and so I guess not unlike me the color is left to your own interpretation, hmm, ha?
In the energized mode that Hubby and I seemed to be in, we chose to make Chicken Piccata with capers, mmm, mmm good!
I have made chicken and veal scallopini before, but this is just as delicious and oh so simple.
Using boneless skinless chicken breasts which we did not have, but Hubby deboned the ones we did have. Then you put them on your cutting board and cover them over with plastic wrap and commence to using your meat tenderizing mallet and take out all your aggressions on your chicks.
Pound them until nice and thin, about a half inch or less is just fine.
Then you dredge them in salted and peppered flour and dip the cutlets in eggs scrambled.
Your extra large frying pan should have been sprayed with cooking oil and then dosed with an appropriate amount of extra virgin oil and heated until the sampling of egg dripped in sizzles, then place your cutlets in.
Browning on both sides, add in the capers according to your own personal taste; start to slowly deglaze the pan with a good white wine and the remainder of the flour and butter too, add about a half cup of chicken broth, parsley and garlic too, lower the heat and watch it all come together, the whole meal should take less than twenty minutes to finish!
Sit, enjoy with the rest of that white wine, ours was a Riesling from Napa, although considered a German wine.
I could not drink more than half a glass and I am drinking club soda straight up now, not even with my lemon twist. I had forgotten I need to take medicine after dinner. We eat very early, like an early-bird in some areas, at five and I am sure that once I clear it from my system I will take my after dinner pills, it’s been nearly an hour and I poured myself a large glass of club soda, which is only half gone, since I need my hands to do this, ha!
Especially, due to my Gabapentin I am a bit fearful of it with too close to wine time.
Usually, two hours is how even my doctors say… spread it out!
But the little bit I had I think I should be okay after I finish this entry tonight…
And so I guess it is a good time to do that, allow me to be the very first to wish all of you a very happy good night and ask you all to kindly count all your blessings and we will too!
And next time please be here or be square, ya hear?!