Interesting little story, a duck is going to get a prosthetic bill after being attacked by a raccoon. (Her babies were killed). If she doesn’t get the prosthesis her tongue will freeze this winter. It really is incredible what can be done these days. Once upon a time I guess the duck would have died because of this raccoon attack. Which begs the question, are we right to interfere with nature? Apparently a dentist is prepared to foot the bill which could probably be expensive. The pun wasn’t intended, but as its there!!!
Oops, I have just been informed that the picture I posted from the Carolinas and described as a zucchini flower was actually a Burgmansia. Just as well I didn’t try stuffing and cooking it. The blossoms were quite white whereas the flowers of the zucchini plant appear to to be yellow. Duuh
I wonder if we would have been poisoned had I tried stuffing them? Something I have always wanted to try eating and have never had the opportunity. Anyway, many thanks to my friend for pointing out the error.
We now have a pretty new white, and clean looking, toilet. Only problem is, the pedestal is much smaller and the floor tiling doesn’t cover all the area. It has been suggested we get a toilet mat. I have never thought they were particularly hygienic. We were also told that the flooring round that particular toilet is rotting out, so maybe I can persuade the landlords to do something about it. I’m not sure about this, seems there is wood over top of the concrete; I think! Needless to say, when I phoned, the person I needed to speak to was not in that day.
Another delicious looking recipe which will be tried by us very soon. Makes me want to eat it right away.
Chicken Breasts Stuffed with Pimiento Cheese
WebMD Recipe from EatingWell.com
Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort. Don’t be concerned if some of the filling oozes out while the chicken is baking; just scoop it up from the pan as you serve. Serve with: Sautéed zucchini or summer squash and barley.
- 1/2 cup shredded Gouda cheese, preferably smoked
- 2 tablespoons chopped scallion
- 1 tablespoon sliced pimientos, chopped
- 1 teaspoon paprika, divided
- 4 small, 1 1/4-1 1/2 pounds total boneless, skinless chicken breasts, trimmed and tenders removed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- Preheat oven to 400°F.
- Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
- Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes.
Have a great day