Windows Live, Monster, The Moon, Gwenhwyfar.

Microsoft has just updated my Windows Live Writer and my Live Email. In the latter I lost all my “sent” emails except the most recent, or if I haven’t lost them, I can’t find them. As for Live Writer, which is what I use to write my blog, it is totally different. I guess I will get used to it, but right now I am not sure I like it. This regular updating is all very well, but… I had trouble this morning figuring out how to position pictures.

It appears that our latest monster who has been given 2 25 year sentences to be served concurrently, is now no longer a colonel nor a member of the military. Apparently he was very regretful in court and the judge felt he was sincere!!! I wonder. He is apparently going to Kingston Prison which is already holding a couple of serious offenders of the same kind. All kinds of things will be taken from him but at the moment he will still receive his military pension when he becomes the right age. The Prime Minister has said this will be looked into.

I heard an announcement last night that water had been found on the dark side of the moon, a billion gallons in one crater alone which is enough to fill 1,500 Olympic sized swimming pools. They have also found lots of minerals mixed in with the water. Go to http://tinyurl.com/28x278u and read an article plus see a video clip. Unfortunately it seems that NASA does not have much more funding for moon research and I am not sure Obama is pro space exploration. He said, on TV, “we’ve been there once” which does not bode well for the future.

I am presently reading a Mercedes Lackey book called Gwenhwyfar The White Spirit – in other words about the King Arthur legends. It is based on a legend I had never encountered before, that King Arthur actually had three wives called Guinevere, not just one, this book is written from the point of view of the third wife starting at childhood when she was 8 yrs old. I am enjoying it.

Eating Well have published a list of healthy soups and I thought this one looked good. I make batches of my own pesto and keep it in the freezer – I didn’t even know you could buy store bought. I also make my own croutons and freeze them. They taste so much better in my opinion.

Chicken & Spinach Soup with Fresh Pesto

From EatingWell: September/October 2009

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

5 servings

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1/2 cup carrot or diced red bell pepper

1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters

1 large clove garlic, minced

5 cups reduced-sodium chicken broth

1 1/2 teaspoons dried marjoram

6 ounces baby spinach, coarsely chopped

1 15-ounce can cannellini beans or great northern beans, rinsed

1/4 cup grated Parmesan cheese

1/3 cup lightly packed fresh basil leaves

Freshly ground pepper to taste

3/4 cup plain or herbed multigrain croutons for garnish (optional)

Preparation

1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Nutrition

Per serving : 204 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 29 mg Cholesterol; 16 g Carbohydrates; 18 g Protein; 6 g Fiber; 691 mg Sodium; 529 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

Have a great day