Just learned a new word. A comment on Susan's blog Susan Says apparently the Japanese have a word for it! Tsundoku which means people who buy more books than they can read in their lifetime. What a great word. I am definitely one and I am sure most of the people I know in the blogging world qualify. I now find that actually etymology really the means the study of the origin of words and how they have changed and developed, so I guess my title is incorrect. Gotta find out what the correct word is now. OK, seems to be Semantics. There you are, I have learned two word uses in one paragraph LOL.
I arose shortly after 8 on Sunday morning and couldn't understand why Matt wasn't watching Good Morning America. He informed me it was shortly after 9 and that the clocks had gone forward. I had completely forgotten about it. I am not even quite sure I knew it was this weekend. What a dope. Just as well it happens at the weekend although it probably wouldn't affect us much but if people who were still at work had to put up with the clocks changing during the week. Funny we were discussing it recently on My Life in Retirement and yet I still didn't latch on.
I have just finished reading A Wrinkle in Time. What a delightful little story. I think I will have to get the rest of this author's books. They are meant for kids of course, but I enjoyed it. This edition even included pictures from the movie.
Monday, of course, is league bowling. Tuesday I have to take the car in for service. Shouldn't cost anything as we have accumulated lots of points. However, I will have to sit there for about half an hour because they don't have anyone to run me home. Not worth asking someone to pick me up.
This seems like a simple but tasty dish.
Chicken with Rosemary Butter Sauce
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
4 boneless skinless chicken breast halves
4 Tbs butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 Tbs minced fresh rosemary
1. In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
2. Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
3. Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
Servings: 4
Author: Danelle
Source: Let's Dish
Have a great day
I arose shortly after 8 on Sunday morning and couldn't understand why Matt wasn't watching Good Morning America. He informed me it was shortly after 9 and that the clocks had gone forward. I had completely forgotten about it. I am not even quite sure I knew it was this weekend. What a dope. Just as well it happens at the weekend although it probably wouldn't affect us much but if people who were still at work had to put up with the clocks changing during the week. Funny we were discussing it recently on My Life in Retirement and yet I still didn't latch on.
I have just finished reading A Wrinkle in Time. What a delightful little story. I think I will have to get the rest of this author's books. They are meant for kids of course, but I enjoyed it. This edition even included pictures from the movie.
Monday, of course, is league bowling. Tuesday I have to take the car in for service. Shouldn't cost anything as we have accumulated lots of points. However, I will have to sit there for about half an hour because they don't have anyone to run me home. Not worth asking someone to pick me up.
This seems like a simple but tasty dish.
Chicken with Rosemary Butter Sauce
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
4 boneless skinless chicken breast halves
4 Tbs butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 Tbs minced fresh rosemary
1. In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
2. Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
3. Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
Servings: 4
Author: Danelle
Source: Let's Dish
Have a great day
