Words and pictures from the author of And the Crows Took Their Eyes as well as the Elizabeth Goodweather Appalachian Mysteries . . .
Tuesday, April 30, 2024
Monday, April 29, 2024
A Good Year for Epiphyllums
Our greenhouse is home to an assortment of these lovelies--also known as orchid cactus. I acquired my first one (the one pictured here) about forty years ago (can it have been that long?) when Justin was in a youth soccer league and my friend Sue (whose son was also playing,) found ourselves in an unfamiliar part of Asheville and after the game, just had to check out a local greenhouse.
They had a wonderful selection of epiphyllums in various colors, but they weren't cheap, and I had to be content with selecting the gaudiest of the lot.
The weather has been too uncertain to put them outside yet, but they have been blooming exuberantly in the crowded greenhouse.
Somewhere along the way, I was given this red variety below.
And my friend Lisa S. brought me this dainty pink one below.
When the weather is reliably warm, I'll try to get these babies outside and do some repotting and propagating. May they all last another forty years!
Sunday, April 28, 2024
Florentine Butter Chicken
A recipe from Food and Wine that John suggested we try. It's not especially complicated and is quite delicious. It does include an artery-choking amount of butter...which is, of course, why it's so tasty.
Ingredients
1 large egg, beaten
1/4 cup all-purpose flour
2 (7-ounce) boneless, skinless chicken breasts, lightly pounded to 3/4-inch-thickness
1 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
3 tablespoons olive oil
1/4 cup fresh lemon juice (from 2 lemons)
DIRECTIONS
Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.
Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.
Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.
Saturday, April 27, 2024
Friday, April 26, 2024
A Great Library Visit!
On Wednesday we went to the library. The library bears had on new summer clothes, and I had to hug them.
Then I returned my library books. We try to take good care of them and not get them mixed up with my own books.