The ship mentioned above is the Seven Seas Explorer which is touted as the most luxurious cruise ship around and from what I saw last night, it certainly seems to be extremely luxurious. They have marble floors so had to figure out the stability and counteract the weight. Not that I have that kind of money, but I would be a bit nervous about sailing on her.
Bowling on Thursday of course, both pretty mediocre although Matt won the first two games then something happened and I had a turkey and ended up with 197. Would have been a 200 game if I hadn't messed up the last frame, grrr. I haven't had a turkey in a long while. These days they are few and far between for both of us although Matt did have one last Monday. Mine, of course, doesn't count - need to get it during league play. Some hopes.
Sorry no blog yesterday got involved with a book.
Oh dear, Mr. Trump's ban has been defeated. Poor Donald..
A nice easy flavoursome chicken recipe.
Chicken Piccata with Capers
Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken piccata recipe is sure to please your entire family.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 Tbs butter
1 Tbs olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 Tbs capers
2 tsp minced fresh garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 Tbs chopped fresh flat-leaf parsley
1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Servings: 4
Tips
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers.
Source: Cooking Light
Have a great day
