This Blog, Bloggers and Authors, Chocolate Philly.

I noticed last night, whilst posting my blog, it says I have 1,832 posts. Bearing in mind that in the early days I had to delete quite a few posts because of Blogger’s limitations at that time, I think I may well have passed 2,000 posts by now. Seems incredible to me that I have written so much. I don’t have a large following of readers, but I do have some faithful ones for which I thank you. I do realise my blether isn’t always earth shattering, but I assume some of you enjoy what I write or you wouldn’t be here. My blog started off, in 2007, talking about countries I had visited, and then became a source of ramblings and recipes and maybe not as much chocolate as I thought, but, several years later, I am still here.

One thing this blog has done for me, made me some very good friends, friends I have met and friends I have yet to meet but are still wonderful cyber buddies. I am particularly delighted to have made friends with several authors, even if some of you haven’t achieved publication yet. Having met Jeff Hargett, Strands of Pattern, last summer, I was thrilled to discover his daughter, Latisha Chapman, has just published a book Awakening. Her dad has published lots of short stories but has a full book just awaiting publication, but Latisha and I are nagging him about getting it out there. Good luck Latisha and well done.

Talking of chocolate, having seen the ads, I got Matt to pick up a chocolate Philadelphia cream cheese for me when he went shopping. I have just tasted it although not actually used it yet. Yum, its absolutely delicious. Very sweet so it may not appeal to some people. Not only that it is 50 cals for 1 tbs. which isn’t bad at all. I plan to have some on toast for my breakfast tomorrow. It appears to have been around a lot longer than I realised.

This sounded like a simple but tasty chicken recipe. This came from BBC Good Food. So Spring Onions are Green Onions.

Chicken teriyaki skewers with griddled spring onions

By James Martin

Serves 4
These simple chicken kebabs are flavoured with a sweet spy sauce marinade and served with charred spring onions
Ingredients

• 75ml teriyaki sauce (or gluten-free alternative)
• 2 tbsp clear honey
• 1 tbsp soy sauce (or use gluten-free alternative)
• 4 chicken breasts, cut into chunks
• bunch spring onions, trimmed
• 1 tbsp vegetable oil

Method

1. If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.
2. Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

Have a great day