Last day of Summer League, Rain,

I expected sandwiches at the bowling alley final banquet. We got Kentucky Fried. I enjoyed it although I was a good girl and removed most of the breading. Pity, it's the best part. However, Matt couldn't be less interested and would have preferred sandwiches with the result that he didn't have much lunch at all. Much to my surprise I won the ladies' high single with handicap. Matt won one of the many 50/50 prizes - so didn't do badly. In fact the two other guys on our team also won prizes for high single and high triple - I think. As usual my ticket didn't turn up on the 50/50 draws and there were lots of them for the last day. Ah well. Of course I bowled pretty well today as it didn't count for anything except my personal satisfaction. Our team members wanted to know why I hadn't done that during the season. I wish I had. The winter league starts on September 12th. The Monday before being Labour Day. We will be bowling tomorrow - wasn't sure because the lanes are being "dressed". Unlike most people, Matt and I bowl right through to the Winter League.

We have been having more rain together with thunder and lightening today. From the sublime to the ridiculous. Everywhere is looking very green though which is nice to see. I hear the Cape Cod area is still parched though. The weather seems totally unbalanced with some areas in drought and others being flooded.

I would never have thought about using pecans to coat chicken.

Pecan-Crusted Chicken

WebMD Recipe from EatingWell.com

This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.

Ingredients

• 4 boneless, skinless chicken breast, about 1-1 1/4 pounds, trimmed
• 1/2 cup pecan halves, or pieces
• 1/4 cup plain dry breadcrumbs
• 1 1/2 teaspoons orange zest, freshly grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground chipotle pepper
• 1 large egg white
• 2 tablespoon water
• 1 tablespoon canola oil

Instructions

Step 1

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Step 2

Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

Have a great day