Separating my June
djacob Z6a SE WI
4 years ago
Featured Answer
Sort by:Oldest
Comments (17)
djacob Z6a SE WI
4 years agoRelated Discussions
Idyll # 504 ..June,June June..
Comments (103)Hi Everyone! I am sorry I haven't been on GW for so long. I will try to do better. Skip has been gone for almost 4 weeks, and I have had a lot going on around here, with the business, the house, the garden, looking for a job, etc. He will be gone another 6 weeks. I went down to Georgia last weekend to see him, (14 hour drive) and to pick up Devin. I have been working in the garden a lot, and my garden looks pretty good this year. I have been helping the kids a lot. Mary Kate is pregnant and she has been really sick. Throwing up 5 and 6 times a day. She had to go to the hospital once to have an IV because she was dehydrated. There were a few days that I had to go over there to help out because she could barely hold her head up. But the past three days, she hasn't thrown up, so that is good. She is due the day after Christmas. Bug, your clematis are amazingly gorgeous! Thanks for putting the pictures up. I have 4 of them, and my favorite is Betty Corning. She blooms nonstop all season. I hope all is well with Leo. I see you mentioned he had to go to the doctor, but I can't seem to find an earlier posting. Julie, glad TCS enjoyed his school year, and sorry to hear about your knife accident. Kathy, the pictures of your trip are beautiful. What a treat! Cindy, how exciting that your brother hosted a tour! It's fun to have family who has a common interest. Woody, looks like you are becoming quite the clematis collector too! I love the picture of the neighbors house on the garden tour :).. Glad you enjoyed it! Your gardens look really nice, and I wanted to tell you that I have been looking for a Bressingham Blue all season with no luck to far :). After seeing yours, it is on my must have list! Michelle, that penstemon is gorgeous!! I saw a pina colada red at the garden center yesterday, but it looked more like a foxglove. Couldn't find yours. Mary, sorry if you have been feeling out of the loop. I plan to go to Idyllunion this year, and can't wait to see you! It seems like it will be a smaller group this year, but we will have a lot of fun, of that I am sure!! I have to go now, and take the dogs out, feed the herd that I now have hanging out in my backyard, and do some laundry. Hope you all have a nice evening!! Drema...See MoreI'll share my recipe, if you'll share yours, June 1, 2011
Comments (2)I haven't made an impossible pie for so long! Right now I'm on a quest for summer salads that contain protein. I love them for summer meals since they can be made early in the day and you aren't heating up the kitchen as much. If anyone has any favorites, I'd appreciate your posting them. Ruth's Curry Chicken Salad (Naptime Chef) 1-1/2 -2 lbs. boneless, skinless chicken breasts, cut into small, thin strips 1 large Vidalia onion, finely chopped 2 t. curry powder for the chicken (or more, to taste) 1/4 c. olive oil 4 c.cooked Basmatic rice (4 cups AFTER it has been cooked) 1 10oz.package petite frozen peas, thawed (not cooked!) 1/4 c. golden raisins 1/3 c. unsalted peanuts, toasted 1/3 c. sweetened shredded coconut 1/4 c. sliced scallions 1/4 c. mayonnaise 1 c. full-fat Greek yogurt, well stirred 1/4 c. light cream 2 tsp. curry powder Salt & Pepper to taste 1. Saute the chicken strips in olive oil with the chopped onion and 2 t. curry powder. When chicken is fully cooked through, set aside and let cool. Cook basmati rice according to package directions. *You can prepare up to this point one day ahead of time* In a large bowl place the basmati rice, cooked chicken, cooked onion, scallions, peanuts, coconut, raisins and peas. Combine well with your hands or a large wooden spoon. In a separate bowl, whisk together mayonnaise, yogurt, cream and remaining 2 t. of curry powder. Add more curry if you want the salad hotter. Pour sauce over salad, mix the salad with your hands, or wooden spoon, until well-incorporated. Add salt and pepper to taste....See MoreI'll share my recipe, if you'll share yours, June 26, 2012
Comments (3)I took a book out of the library: The best Chicken Recipes by Cook's Illustrated. There are 300 recipes and so far it looks really good. I'd love to be able to find it and buy it. It's a thick book, with no pictures, and I do like to see some pictures. I made this on Saturday and we raved about it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately....See MoreI'll share my recipe, if you'll share yours, June 2, 2012
Comments (4)Lemon Chicken Breasts with Capers (Fine Cooking) 4 boneless, skinless chicken breasts (6 oz. each) 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine, dry breadcrumbs 4 Tbs. capers, rinsed, drained, patted dry, and chopped 1 lemon, zest finely grated, and juiced 2 Tbs. chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 Tbs. olive oil 2 medium cloves garlic, thinly sliced 1/2 cup lower-salt chicken broth Position a rack in the center of the oven and heat the oven to 425F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes. Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil. Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley....See Moredjacob Z6a SE WI
4 years agonicholsworth Z6 Indianapolis
4 years agolast modified: 4 years agodjacob Z6a SE WI thanked nicholsworth Z6 Indianapolisdjacob Z6a SE WI
4 years agolast modified: 4 years agodjacob Z6a SE WI
4 years agodjacob Z6a SE WI
4 years agodjacob Z6a SE WI
4 years agodjacob Z6a SE WI
4 years agodjacob Z6a SE WI
4 years ago
Related Stories
MONTHLY HOME CHECKLISTSTo-Dos: Your June Home Checklist
Make summer easy by getting your home and outdoor gear in shape now
Full StoryTASTEMAKERS‘Queer Eye’ Designer Bobby Berk on Meaningful Makeovers
Before Netflix streams season 2 episodes June 15, we talk with Berk about designing for happiness and finding your style
Full StorySMALL HOMESHouzz Tour: Studio Morphs Into a 1-Bedroom Apartment
A clothes lover’s home near Paris gets a separate sleep space, a dressing room and Scandinavian-inspired decor
Full StoryWORLD OF DESIGNThe Romance of Living on Germany’s Medieval Merchants’ Bridge
The Krämerbrücke is lined with ancient houses still occupied by local artisans. Take a tour of the bridge and one of its historic homes
Full StoryLANDSCAPE DESIGNMondrian Lives On in Modern Garden Design
See how the grids and colors of the 20th-century artist are giving landscapes a distinctly 21st-century look
Full StoryCOLORFUL HOMESHouzz Tour: Splashy, Sustainable Shack in São Paulo
An abandoned home gets a second chance as a sustainable weekend dwelling for a Brazilian couple in the design industry
Full StoryEVENTSColors and Patterns Wow at the 2015 Kips Bay Decorator Show House
Go on a virtual tour as 22 designers put on a beautiful interior fashion show in NYC’s Arthur Sachs mansion
Full StoryHOME INNOVATIONSConsidering Renting to Vacationers? Read This First
More people are redesigning their homes for the short-term-rental boom. Here are 3 examples — and what to consider before joining in
Full StoryDESIGNER SHOWCASESSee the Daring Designs at the 2013 Kip's Bay Decorator Show House
New York designers show their latest creations in a fashion show for the home
Full StoryFUN HOUZZ11 Extraordinary Playhouses That Dream Big
Catch these imaginative custom playhouse designs before they find happily-ever-after homes off the show floor
Full Story
dhaven