Guess I am pretty glad I am not doing any flying these days and hopefully don't intend to in the very near future. I have been reading all the comments on Karen's musings (see link this page) and there are all kinds of arguments there about what the airlines, security people or governments should do. It really is a situation we don't seem to be able to handle. Apparently thousands of tips are received and people are put on terrorist watch lists, but the facilities for investigating these tips are stretched so thin as to be almost non-existant. Of course we non-Muslims cannot possibly comprehend the mind set of a person who has been convinced to commit suicide in order to kill as many other people as possible. The trouble is the criminals and terrorists are running around out there and we are the ones who are jailed by our fear of them. Of course when we do catch terrorists we usually don't do a lot more than give them a slap on the hand.
Below is another low cal dish from Eating Well which sounds delicious. I am leaving in the nutritional information as it is always useful if you are trying to slim down a bit.
Chicken in Garlic-Vinegar Sauce From EatingWell: January/February 2009
Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini. 6 servings Ingredients •3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip) •1/2 teaspoon coarse salt, plus a pinch, divided •1/2 teaspoon freshly ground pepper •7 teaspoons extra-virgin olive oil, divided •1 tablespoon butter •1/2 cup minced shallots •16 large cloves garlic, peeled •1/3 cup sherry vinegar, or red-wine vinegar •1 cup reduced-sodium chicken broth •2 sprigs fresh thyme, or 2 teaspoons dried •1/2 cup reduced-fat sour cream •1 tablespoon Dijon mustard •2 teaspoons tomato paste •2 teaspoons all-purpose flour •2 medium tomatoes, seeded and cut into 1/2-inch pieces •2 tablespoons finely minced fresh chives
Preparation 1.Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper. 2.Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate. 3.Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme). 4.Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes. 5.Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish. 6.When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.
Nutrition Per serving : 301 Calories; 14 g Fat; 5 g Sat; 6 g Mono; 116 mg Cholesterol; 9 g Carbohydrates; 34 g Protein; 1 g Fiber; 427 mg Sodium; 612 mg Potassium 1/2 Carbohydrate Serving Exchanges: 1 vegetable, 4 lean meat, 2 fat Tips & Notes •Make Ahead Tip: Prepare through Step 4; cool to room temperature and refrigerate for up to 1 day. Finish with Steps 5-6 before serving. •Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.