Knight on a White Horse, Never; Jetski Jackie and the Kia Sorento, Yes Please

I apologize in advance if the blogs this week seem a little surface-level (you're probably getting tired of my "but this really means to me"/"perhaps the underlying message is..." introspective nonsense anyway). I am in the process of moving and as everyone knows, this is one of the worst things one can ever do and/or ask their friends and family to go through with them. Whether it is moving a washer and dryer up a narrow flight of wooden basement steps with only one other person and a small dolly (no kidding, I will never, ever do this again), trying to squeeze an already put-together treadmill (the floor model was cheaper so obviously it was a great idea) into a door that immediately requires the prospective runners to then make a 90 degree turn, or pulling a 6X12 trailer with your mother's Kia Sorento so you don't have to put most of your stuff into a horse trailer, the potentiality for tears, yelling, and snide comments abounds. Moving blows.

Anyway, wanted to share some pictures with you before I put things away. Hopefully on Friday, I'll have some updated ones, and a better attitude about moving, to share. Following the pictures, I offer a couple of recipes that I used on Sunday evening. It was my "thank you" to Mom and Andy, two of the delusional packers who so kindly offered their services on Monday.






Roasted Carrots With Feta and Parsley
Serves: 4, Cook Time: 30 minutes (From Real Simple magazine)

3 lbs. carrots, cut 1/2" thick on the bias (I used baby carrots and just cut in half lengthwise)

3 tbsp. EVOO (Adrienne hates it when I use this Rachael Ray acronym; because she is my sister, I will continue doing so)

Coarse salt, freshly ground pepper (to taste)

1/3 c. crumbled feta cheese (Shockingly, Burkesville IGA did not have feta; for some reason though, they did have a Havarti Dill that actually ended up pretty good)

2 tbsp. chopped fresh parsley (I used dry, but the fresh would've been much better)

Preheat oven to 425. Toss carrots with oil on a rimmed cookie sheet and season with salt and pepper. Roast until caramelized and tender (25 min). Toss with feta and parsley (I put mine in the oven for 2-3 minutes after and let the cheese soften a bit)

Chicken and Rosemary Skillet
Serves: 4, Cook Time: 60 minutes

1 tsp. dried rosemary

1/3 c. dry white wine (I used Elk Creek Pinot Grigio)

3-4 lbs. chicken (I used 5 boneless, skinless, breasts)

Salt and Pepper to taste

1 tbsp. butter

1 tbsp. EVOO

8 oz. mushroom (I used about 3/4 small box of white, button mushrooms)

Mix rosemary with white wine and cover. Refrigerate for several hours. Lightly season chicken with salt and pepper (I put S&P on one side, put that side down in the skillet and then added salt and pepper to the other side). Brown chicken over medium low heat in hot butter and oil. Add wine mixture (I also added about 1/2 cup chicken stock). Cover and simmer 45 minutes or until chicken is tender. Add mushrooms (make sure they are coated in the sauce) and cook an additional 10-15 minutes. Take chicken out first and arrange on serving platter. Pour white wine/rosemary/mushroom sauce over the top. It would look nice if you sprinkled some of the fresh parsley from the carrot recipe or chopped fresh rosemary on top.

* Consider supplementing your chicken and carrots with a thoughtful, hand-written letter or "thank you" note.:)*