What is it with Aussie actors these days. Mel Gibson is hitting the news with his violence towards his girlfriend and in fact from the tapes and transcripts sounds like a nasty piece of work. Such a shame because he has turned out a great body of work so far.
Then last night we watched Crocodile Dundee in Los Angeles – we’d seen it before, but enjoyed it again. I wondered what he, Paul Hogan, was doing these days and discover he is in major trouble for extensive tax fraud and hiding millions in offshore tax shelters in conjunction with several others. I like his Crocodile Dundee movies, but seems he is going to end in jail with al this nonsense. Don’t know if I ever told you, put a similar hat on Matt and he looks just like Crocodile Dundee. Wish he had the money, although preferably not in illegal tax shelters.
Finished both my Rogue Agent books by K.E. Mills (Karen Miller see blog link this page) and am about to start Arch Wizard by Ed Greenwood. I know nothing about this book, but there is a dragon on the cover, nuff said!!!
I mentioned that we had a lot of tarragon in our “herb garden” (a few pots on the balcony) and I went hunting for a Chicken in Tarragon Sauce. I found one on Annie’s Eats which is a blog and from what I can see is all about food. We tried the recipe for dinner last night and thoroughly enjoyed it. If you want to read Annie’s Eats go to http://annies-eats.com/
Chicken in Tarragon Sauce Ingredients: 4 boneless, skinless chicken breast halves 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Salt and freshly ground pepper, to taste 3 Tbs. chopped shallot 1 Tbs. chopped fresh tarragon 1/2 cup heavy cream Fresh lemon juice, to taste (optional) Chopped fresh flat-leaf parsley for garnish Directions: Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch. In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm. Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately.
Source: Williams Sonoma
Have a great weekend.