Reading Birgit's Blog at BB Creations, she mentioned The Exorcist and how scary it was. Make me think of the Dennis Wheatley books I used to read many years ago, which ended up giving me nightmares. I gave up reading anything with horror or black magic after that. If you are interested, these are his books. https://www.thriftbooks.com/a/dennis-wheatley/326641/
My Windows lockscreen picture on Saturday was the statues outside the Abu Simbel Temple in Aswan, Egypt
I was aware these had been moved because they would have been buried under the flood waters caused by the Aswan Dam, but I was studying the picture and realised what huge statues they were and was curious how it was done. So, I Googled. What I hadn't known was that these statues were merely the entrance to an absolutely fabulous temple which was full of paintings and statues depicting the marvels of Ramses. The video I found then went on to explain how they moved the whole thing before the flood waters got to the temples. What an undertaking, but it appears that it was the world who cared, not the Egyptians themselves. I was unable to see the whole video but must go back and finish it. Must have cost millions to move the whole thing starting with building a coffer dam round the area so they could work behind the flood waters. This is a quick video showing what they did. But there are much more detailed videos available.
I just realised Saturday, October. 26, was my 13th blogiversary, I have written close on 3,500 blogs in that time. What a lot of words (blether some might say). Who'd a thunk it.
We ate Stuffed Peppers again on Sunday. I had stuffing left over so did two more in the Instant Pot. Only trouble is I totally forgot them so they were "keeping warm" for half an hour or more so when I took them out they were breaking up. Figured we would eat them straight away rather than freeze them. I find I am getting distracted easily lately, start doing something and then end up doing something else. Old age maybe?
I like the recipes from Campbell's. Gone are the days when their soups were not terribly wholesome. I thought this one looked nice and simple and I do tend to look for simple these days.
Easy Skillet Chicken Parmesan
This weeknight skillet chicken Parmesan tops chicken breasts with a sweet tomato sauce and melted
mozzarella cheese for a quick and delicious meal
2 Tbs olive oil
4 small boneless, skinless chicken breast
Salt and freshly ground pepper, to taste,
1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
1/2 cup CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbs chopped fresh parsley
1. Heat broiler to high. In a large, ovenproof non-stick skillet, heat oil over medium-high heat. Season chicken all over with salt and pepper to taste. Cook chicken for 3-5 minutes per side or until golden brown; transfer to a plate.
2. Stir soup and broth into the same skillet; bring to a simmer. Return chicken to skillet and cover with sauce. Reduce heat to medium, cover and cook for 6-8 minutes or until chicken is cooked through.
3. Toss mozzarella cheese with Parmesan cheese; sprinkle over chicken. Broil for 2-3 minutes or until cheese is melted and golden. Sprinkle with fresh parsley just before serving.
Servings: 4
Tips
Serve over cooked pasta or creamy polenta with a Caesar salad on the side.
For a quick weeknight tip, skip the broiler and simply cover the skillet for 2-3 minutes until the cheese has melted.
Looking to make the ultimate comfort food? Try topping this dish with marinara sauce, a meaty spaghetti sauce, or a generous heaping of bread crumbs.
Source: Campbell's
Have a great day
My Windows lockscreen picture on Saturday was the statues outside the Abu Simbel Temple in Aswan, Egypt
I was aware these had been moved because they would have been buried under the flood waters caused by the Aswan Dam, but I was studying the picture and realised what huge statues they were and was curious how it was done. So, I Googled. What I hadn't known was that these statues were merely the entrance to an absolutely fabulous temple which was full of paintings and statues depicting the marvels of Ramses. The video I found then went on to explain how they moved the whole thing before the flood waters got to the temples. What an undertaking, but it appears that it was the world who cared, not the Egyptians themselves. I was unable to see the whole video but must go back and finish it. Must have cost millions to move the whole thing starting with building a coffer dam round the area so they could work behind the flood waters. This is a quick video showing what they did. But there are much more detailed videos available.
I just realised Saturday, October. 26, was my 13th blogiversary, I have written close on 3,500 blogs in that time. What a lot of words (blether some might say). Who'd a thunk it.
We ate Stuffed Peppers again on Sunday. I had stuffing left over so did two more in the Instant Pot. Only trouble is I totally forgot them so they were "keeping warm" for half an hour or more so when I took them out they were breaking up. Figured we would eat them straight away rather than freeze them. I find I am getting distracted easily lately, start doing something and then end up doing something else. Old age maybe?
I like the recipes from Campbell's. Gone are the days when their soups were not terribly wholesome. I thought this one looked nice and simple and I do tend to look for simple these days.
Easy Skillet Chicken Parmesan
This weeknight skillet chicken Parmesan tops chicken breasts with a sweet tomato sauce and melted
2 Tbs olive oil
4 small boneless, skinless chicken breast
Salt and freshly ground pepper, to taste,
1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
1/2 cup CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbs chopped fresh parsley
1. Heat broiler to high. In a large, ovenproof non-stick skillet, heat oil over medium-high heat. Season chicken all over with salt and pepper to taste. Cook chicken for 3-5 minutes per side or until golden brown; transfer to a plate.
2. Stir soup and broth into the same skillet; bring to a simmer. Return chicken to skillet and cover with sauce. Reduce heat to medium, cover and cook for 6-8 minutes or until chicken is cooked through.
3. Toss mozzarella cheese with Parmesan cheese; sprinkle over chicken. Broil for 2-3 minutes or until cheese is melted and golden. Sprinkle with fresh parsley just before serving.
Servings: 4
Tips
Serve over cooked pasta or creamy polenta with a Caesar salad on the side.
For a quick weeknight tip, skip the broiler and simply cover the skillet for 2-3 minutes until the cheese has melted.
Looking to make the ultimate comfort food? Try topping this dish with marinara sauce, a meaty spaghetti sauce, or a generous heaping of bread crumbs.
Source: Campbell's
Have a great day
