Tonight while driving home facing the bright rays of a late winter sun, I thought how nice it would be to take my two four-legged friends for a walk through the open field by the cottage.
These are my two snuggle bugs - "Jake" (all tan) and "Dixie" (white with tan spots)
Sorry for the poor quality: this picture was taken covertly with my Android phone. They pretend not to like each other, but secret moments such as this prove otherwise. Anyways, following our little run through the field, Dixie had to get a bath.
I love mail. I always have. There is nothing more exciting than arriving home to a little surprise. Even if it is just the latest Pottery Barn catalog or an ordinary, brown box such as the one which was waiting on my doorstep tonight. This is the first package that has been left in front of my (very) red door, and I thought it deserved a momentous picture.
The package, by the way, only contained a replacement filter for my vacuum (that word never seems to look quite right) and a perfectly pink KitchenAid whisk. Remember the small things in life that bring you joy. Especially as an adult: true excitement comes in such short bursts separated by vast expanses of blah.
Taking a break from the stress of MBA school, I decided to cook a proper dinner tonight. I'm not sure what you would call this, but it turned out quite well. I simply threw together some ingredients I had in my cupboard that needed to be eaten. Don't you just love when dinners like this turn into staples that you can find comfort in time and time again? Find the "recipe" below...
Pumpkin Chicken with Saffron Couscous
1 chicken breast (frozen)
extra virgin olive oil
pumpkin seed oil (yes, I always seem to have this on hand)
port wine
handful of cherry tomatoes
handful of fresh mushrooms
handful of chopped cilantro (yes, a handful is an official form of measurement in my kitchen!)
pinch of sea salt
pinch of cracked black pepper
3/4 cup couscous
1-1/3 cup water
pinch of sea salt
pinch of saffron
garlic powder
chives
Pour a little EVOO in a saucepan. Add the frozen chicken and cook over medium heat. Add about 1/4 cup pumpkin seed oil and cover. Check on the chicken often, adding oil as needed. Once the chicken is almost cooked through (about 15 minutes), add mushrooms, cherry tomatoes, and about 1/4 cup of port wine. Cover and cook for 5 minutes. Add cilantro and other spices.
For the couscous, bring water to a boil. Add couscous, cover, and remove from heat. Let the couscous sit for about 10 minutes until it becomes light and fluffy when lifted with a fork. Add spices and mix thoroughly.
That's it! Enjoy!
Until next time...greetings from the cottage. May this find you well.
No comments:
Post a Comment