i'm back! the reason i haven't posted in the last month is because i couldn't get my photos to upload. just one day out of the blue my blog stopped accepting my photos. i have no idea why. and then, just out of the blue (today), my blog decided to accept my photos. i have no idea why. i hate technology. it's always gotten the better of me. i am the type of person to give electronics a try, and if i get any resistance, i walk away. i'm a very patient person, but computers, scanners, copiers, phones, no thank you. i like simple. i think i am the only person without an iphone. so, i made this last night for dinner and it was fantastic. light and simple. i had a nice glass of white wine that rounded the meal out. the weather in georgia is so wonderful, this was the perfect meal to enjoy on my deck. i have several bird boxes and i think i am becoming a bird watcher. i never got the fascination with bird watching, but it's so incredible. i guess these are the kind of things you do when you get older? i have one blue bird box that 2 carolina chickadees worked on for well over 2 weeks. the would carry feathers, trash, pine straw, whatever they could get to make a nest for their babies to be. well, the blue birds came along and took over. it sort of broke my heart. i wanted to intervene and shoo the blue birds away, but i decided to let nature runs its course. poor chickadees. i wonder where they are? i also have a cardinal in one of my leyland cypress's. a poor choice to set up home base. it is right at head level so if i ever walk by the nest i get squawked at. it's a bit unsettling. so anyway, where was i? oh, yes, this meal. i made chicken piccata with a simple arugula salad. for the chicken, i halved a chicken breast in half horizontally, so they basically became cutlets. sprinkle salt and pepper on both sides and dredge in flour. heat a large skillet over medium-high heat and add 1-2 tablespoons of butter and 1-2 tablespoons of olive oil. add the chicken and cook for 3 minutes per side until golden brown and cooked through. remove the chicken to a serving platter. in the same skillet add 1/2 cup of chicken broth, 1/2 cup of white wine, 1/4 cup of fresh squeezed lemon juice, and 1 tablespoon of capers. whisk mixture together and scrape up any brown bits on the bottom the pan. pour sauce of chicken and sprinkle with fresh parsley. for the salad i just shaved some fresh parmesan and dressed with a drizzle of olive oil, and big squeeze of lemon juice and pepper. so good and so easy.
