In my blog yesterday I showed a picture of a cat swimming away from a truck. Alex J. Cavanaugh asked me if the cat survived, I didn’t know. Then I came across an article all about Momo the cat and her owner Kevan Yates, describing how they were caught unawares and how Kevan had to smash the back window of his truck to enable them both to get out. There are lots of pictures of them both swimming and of them finally getting to safety. A lot of the article is devoted to the fact that cats are perfectly good swimmers if they have to be. Meanwhile there are other reports on the floods which are getting worse and there are reports of three bodies having been found.
Went to the Asparagus Farm yesterday and ended up getting asparagus for three other people as well as us. Bought us some strawberries too. They were good. I anticipate only one more visit to the farm and that will be it for this year.
That's the second time my scheduled blog hasn't posted. If it's not one thing, it's another.
Think I mentioned that my CPAP machine has a USB port and that I had to insert the flash drive which came with it into the computer to get an increase in pressure. Yesterday, having inserted it a second time to be sure I had the pressure increase, I got a report on my usage to date. I needed interpretation – it turns out that things are improving but there is still room for more improvement.
Tried a new chicken dish I found on Facebook today. It looked good, but I was a mite disappointed. Of course, I don’t eat the chicken skin where a lot of the flavour would have ended up. I love chicken skin if its good and crispy, but I haven’t allowed myself to eat it in years.
Garlic and Lemon chicken
6 Tbs olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
1. Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Have a great weekend