Woo hoo I've got it, I've got it. What? Stormlord Rising. Book 2 of Glenda Larke's Watergivers Trilogy. Unfortunately I am in the middle of a time sensitive library book so can't start it right away but I am really, really looking forward to reading this book. Thank you so much to my friend in Australia who bought it for me and mailed it. It is somewhat thicker than I expected so it might last me a reasonable amount of time, but not, sadly, until I can get hold of book 3 which Glenda is still working on, doing the final polishing bits before it gets to the publishers. All takes time and then more time to actually get to the book stores. Glenda's is not the only book I am waiting for, the final stories of Robert Jordan's Wheel of Time books which are being written by Brandon Sanderson, then there is a Peter Hamilton book due out about now - The Evolutionary Void. It is apparently not yet out. I read months ago that it was due for publication but on the web site it says no details are available.
age once, close to, but not on or past it. I just couldn't get anything going at all. Meanwhile I have been working on my blood pressure - popping pills like there was no tomorrow. I have to see my family doc about it today and then the specialist tomorrow (seems like a bit of overkill) at least I have gone from 225/90 to 136/67. Tomorrow is an early appointment so I'm not sure if I will have time to blog before I go.
Talki
ng of medical things, I was horrified to hear that people take their medical advice from sites such as Twitter and Facebook - I know you have to pay for doctors in the States, but what a stupid place to get free advice. There are several good and reliable sites on the internet where you can find the information you seek but you do have to know which ones are good - the best idea is to check several and see if the information you get is consistent. That is one of the beauties of social medicine - you don't have to pay. However, that also means people go to the doctor when they don't really need to, crowding the system. The same with emergency departments. One thing mentioned was antibiotics which should never be saved, but completely finished whenever prescribed although I have met people who do save them. It is a medical no no.
Another nice looking chicken recipe which I found on Cooking.com the picture alone makes me want to try it.
ng of medical things, I was horrified to hear that people take their medical advice from sites such as Twitter and Facebook - I know you have to pay for doctors in the States, but what a stupid place to get free advice. There are several good and reliable sites on the internet where you can find the information you seek but you do have to know which ones are good - the best idea is to check several and see if the information you get is consistent. That is one of the beauties of social medicine - you don't have to pay. However, that also means people go to the doctor when they don't really need to, crowding the system. The same with emergency departments. One thing mentioned was antibiotics which should never be saved, but completely finished whenever prescribed although I have met people who do save them. It is a medical no no.
Braised Chicken with Scallion Purée
Source Saveur Magazine/World Publication
RECIPE INGREDIENTS
2 teaspoon vegetable oil
1 chicken, cut into 4 pieces
Salt and freshly ground black pepper
5 bunches scallions, trimmed and thickly sliced
1/3 cup white wine
3 cups chicken stock
2 russet potatoes, peeled and quartered
2 tablespoon heavy cream
DIRECTIONS
Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper, and cook, skin side down, until golden, about 5 minutes. Turn chicken, add two thirds of the scallions, and brown chicken on other side, about 3 minutes. Transfer chicken to a platter.
Continue to cook scallions until just soft, 1 to 2 minutes more. Add wine, scraping up browned bits with a wooden spoon, and reduce by half. Return chicken to skillet, and add stock and potatoes. Reduce heat to medium low, and braise, partially covered, until chicken is cooked through, about 50 minutes.
Transfer chicken to a platter, and loosely cover with foil. Strain braising liquid into a small bowl. Transfer potatoes and scallions to a medium bowl. Return braising liquid to skillet, and reduce by half over high heat. Add remaining scallions, and cook for 30 seconds. Mash reserved potatoes and scallions with a fork; then stir in heavy cream. Season to taste with salt and pepper.
Put potatoes on a serving platter, arrange chicken over potatoes, and spoon scallions over chicken.
Have a great day
1 chicken, cut into 4 pieces
Salt and freshly ground black pepper
5 bunches scallions, trimmed and thickly sliced
1/3 cup white wine
3 cups chicken stock
2 russet potatoes, peeled and quartered
2 tablespoon heavy cream
DIRECTIONS
Heat oil in a large skillet over medium high heat. Season chicken with salt and pepper, and cook, skin side down, until golden, about 5 minutes. Turn chicken, add two thirds of the scallions, and brown chicken on other side, about 3 minutes. Transfer chicken to a platter.
Continue to cook scallions until just soft, 1 to 2 minutes more. Add wine, scraping up browned bits with a wooden spoon, and reduce by half. Return chicken to skillet, and add stock and potatoes. Reduce heat to medium low, and braise, partially covered, until chicken is cooked through, about 50 minutes.
Transfer chicken to a platter, and loosely cover with foil. Strain braising liquid into a small bowl. Transfer potatoes and scallions to a medium bowl. Return braising liquid to skillet, and reduce by half over high heat. Add remaining scallions, and cook for 30 seconds. Mash reserved potatoes and scallions with a fork; then stir in heavy cream. Season to taste with salt and pepper.
Put potatoes on a serving platter, arrange chicken over potatoes, and spoon scallions over chicken.
Enjoy the book!
ReplyDeleteI will, believe me. Already read the first chapter on line but decided not to read any more until I had the book.
ReplyDelete