Weather, Emojis,

I was sitting here typing this on Tuesday afternoon and we were getting all kinds of weather warnings up to and including a tornado watch. Our radio station was having very heavy rain before lunch and we didn’t get a drop – a 15 minute drive from here. Matt went out for a couple of things and it was pretty windy, as I was typing there wasn’t a breath of wind, calm before the storm? The warnings went on all afternoon and then around 6:25 p.m. we got a pretty heavy rain storm with a lot of wind. Lasted about half an hour and then the sun came out. We ended up with quite a pleasant evening. We didn’t even get any thunder or lightning, nor the golf ball sized hail. I honestly think they tend to go overboard somewhat in the weather bureau.

According to this Community blog there are 250 emojis being introduced. I had no idea what emojis were, but they are the little symbols people use when chatting. I thought they had another name, yes, emoticons. Anyway, I understand you can now send someone the Vulcan split finger sign (Live Long and Prosper) or flip them the bird. In all cases, using a single character apparently. These symbols are for text messaging they say. I notice the blog didn’t include the picture for flipping the bird.

This is a somewhat different recipe from WebMD which I thought I might try. Certainly simple enough to do and a different combination of flavours. I would not use non fat of course. I assume by sprouts they mean bean sprouts. To an English person it could just as easily mean Brussels Sprouts!

Curried Chicken Pitas

WebMD Recipe from EatingWell.com

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.

Ingredients


6 tablespoons nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast (see Tip)
1  ripe but firm pear, diced
1 stalk celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds, toasted (see Tip)
4 4- to 5-inch whole-wheat pita breads, cut in half
2 cups sprouts

Instructions

1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Have a great day