Mind you people have been letting off fireworks round here since Friday night although the official displays will be tonight. From our balcony we get quite a good view of quite a lot of the rockets, but the two big displays locally are just out of sight for us.
Odd little story, officials at LEO Zoological Conservation Center in Connecticut, are puzzled at the birth of a baby anteater in an all female pen. The male was removed last August and an anteater needs 6 months gestation period, so the zoo is very puzzled. This is a picture of a baby anteater although not the one in question.
I started reading The Fall of Giants yesterday, what a depressing book, not sure I will be finishing it.
For those of you who are not besotted with asparagus as I am, I thought I would give you a chicken recipe today. I have never seen frozen artichoke hearts round here, so I guess I would us a jar of them. If you are unfamiliar with orzo, it is a pasta which is very small and looks a bit like rice.
Chicken and Sun-Dried Tomato OrzoWebMD Recipe from EatingWell.com
Sun-dried tomatoes and Romano cheese pack a flavourful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.
8 ounces orzo, preferably whole-wheat
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
freshly ground pepper
1 9-ounce package frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided
- Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
- Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
- Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
- Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.