Jul 26 2012

a golden quarter century.

Yesterday, was my eleventy first birthday! Kidding, kidding… Although some times it feels as though I am inching closer and closer to those scary numbers, with only the hope of an alluring ring to help yield off old age. Yesterday, I reached to landmark birthdays in one foul swoop – my Golden birthday, and my quarter century. Yep, that makes me feel old.

I had a fabulous birthday, filled with family, friends, way too much food, cake with my co-workers, and even bed-ridden patients hollering out a grand ol’ birthday song. (that last one will surely make you feel special, cause it sure made my day) Here are a few photos from the wonderful birthday week!

Co-workers bought me cake! Josh say’s he “doesn’t like frosting” hence the piece he took. Also, notice the “candles”? … yes, they are toothettes.

Delicious dinner with the fam at Benihana! Gotta love traditions!

New fave drink: Kahlua and silk, with a dash of whipped vodka.
Thanks Moose for introducing me to it!

In other news… We close on our house in a week! A scary, exciting, new phase of our lives is getting ready to be ushered in as we end our lives as apartment dwellers! Penny is stoked to have a backyard!


Jul 3 2012

Follow the recipe strictly… “OK.” Said, no one, ever.

I love baking, like a crazy fat kid desiring cake, type of love. Ever since pinterest came around, my creativity went from a spark to an explosion – and many days my kitchen looks like there has been some sort of explosion within it.

Recipes are more like guidelines in my little kitchen. When I find a recipe that has an ingredient that I don’t like, or do not have, I simply omit it from my creation. A dash of this, and a bit of that, more of this, and less of that… and soon ohhhhh, I really like that! Yes, sometimes this can be quite hazardous, but most times it turns out delicious!

This week, I made the most delicious chicken and pasta that I have ever tasted. Orgasmic, I tell you. This “recipe” served two with left over pasta sauce.

1 chicken breast
5 fat juicy tomatoes
Minced garlic
Italian bread crumbs
Basil leaves
Black pepper
Lemon Juice
Balsamic vinegar
Parmesan + Mozzarella cheese

Slice chicken breast in half, thickness wise. Place in container and marinade with balsamic vinegar. Wash tomatoes and slice in half, removing stems. Cut two slices off of one of the tomatoes, and place in a container with balsamic vinegar to marinade as well. Place remaining tomatoes in a crock pot on high, dice one handful of basil leaves into small chucks and garnish over the tomatoes. Add a spoonful of minced garlic (2 tbsp-ish), a dash of black pepper, a couple squirts of lemon juice, a dash of balsamic vinegar, and about quarter of a cup of Italian bread crumbs and parmesan cheese. Let these bake on medium in the crock pot for a few hours (the longer the better!)

After browsing pinterest for a few hours, picking up the kids from school, or catching up on your favorite mellow-drama, and are ready to get dinner on the table, start preparing pasta and begin cooking the chicken. When the chicken has only a few minutes left (be aware, the thinner the chicken the faster it cooks!), take your marinaded tomato slices our and place on a lined baking sheet (parchment paper works best). Garnish tomatoes with a few basil leaves, a dash of garlic, and sprinkle with mozzarella cheese, broil on high until cheese is melty.

Place broiled tomatoes on top of each chicken breast. Mix the pasta sauce in the crock pot with a fork to crush tomatoes, then toss pasta with sauce. Serve and enjoy!

Makes for a deliciously light summer meal!