We bowled, I was good, well for the first two games. The third was pretty mediocre, but I felt quite chuffed about the first two. We were joking that one of our friends got two strikes in a row but not the third so he wouldn’t have a turkey for Thanksgiving this weekend. One more friend joined us, I was expecting more but they didn’t arrive, will have to talk to them again. We had a real fun afternoon. I talked to one of the proprietors about tournaments but they don’t really do anything about them. If one joins the Five Pin Bowlers Association, I think it qualifies one to enter, I don’t know if our membership is current. May be too late for this year anyway.
Remembered a couple of things I need for our celebration turkey dinner on Saturday, you may remember that I make bread sauce to go with my turkey. I don’t bother with Cranberry, Matt doesn’t much like it and I am not enthusiastic. Never ate it in the UK although I believe people do these days. I first talked about Bread Sauce in 2008, it is a pretty decadent sauce with cream and butter, but on a special occasion, what the heck. It shouldn’t be too thick, nor should it be too runny. I just love the stuff and if I don’t have it, it ruins my enjoyment of the turkey. I think we will be drinking a Pinot Grigio with the bird, one of our favourite white wines.
Last Saturday we had the Beef Stroganoff for dinner which I posted at the beginning of October. This left me with some sour cream and some wild mushrooms. We also had extra leeks as we had bought a bunch without realising we already had some. So, I invented a recipe which turned out really well. Typically, I forgot to take a picture.
Chicken with Leeks, Mushrooms and Sour Cream
We enjoyed this very much. It was my own invention based on recipes I had been reading.
2 Tbs olive oil divided
4 oz mixed wild mushrooms
3 leeks, white and pale green part, washed thoroughly and cut into pieces
1/2 - 1 cup chicken stock
3/4 tub sour cream
4 chicken breasts
1. Heat 1 tbs olive oil in large skillet and sauté mushrooms for 3 or 4 minutes. Add leeks and stock and put a lid over the skillet to allow the vegetables to steam until the leeks are softened. Stir in the sour cream.
2. In a separate pan heat the remaining oil and brown the well seasoned chicken breasts on all sides.
3. Add the chicken breasts to the vegetable mixture and put into a 350°F oven for an hour. Part way through cooking time, check on the moisture and add a little more stock if required.
4. DON’T FORGET TO WRAP THE SKILLET HANDLE IN FOIL. It protects it in the oven.
Have a great day