Auction Ads Plugin

Add broth, wine and lemon juice. Stir well and bring to a simmer. Place chicken back in skillet. Add sour cream and Dijon mustard and stir well. Allow to simmer about 7 more minutes, until heated through and chicken is no longer pink in the center. Sprinkle with dill. Serve.

Labels: chicken, main dishes

Molly Holzschlag’s brother restores stuff. Working on an old CorningWare coffee pot and writing to Corning brought this response.

Ya gotta wonder what the rest of the universe of product companies are doing.

January 23, 2006 in Remarkable | Permalink | Comments (0) | TrackBack (0)
January 17, 2006
Non Peforming Products - Linksys Wireless-G Range Expander

Companies need to make a choice. Sell stuff that Works Simply or Sell Stuff that Simply Works. It’s a binary thing. Shouldn’t be a real hard concept to understand.
Have a blessed day and remember: ‘God is always at work around us.’ Sometimes, we just don’t realize it or see it because we are too busy living in our own little world!

posted by quilting1 @ 3:47 AM 0 comments
Wednesday, August 16, 2006
HOUSE FOR SALE - WEST PHOENIX AREA
We’re a little bit city and a whole lotta country and we are selling our little corner of the world for under $200,000, which is practically unheard of in this area for horse property. You read this right, horse property in the Phoenix area for under $200,000. We are asking $180,000 for our home and property.

This post is one of the penalties.

David St Lawrence brings us this tale of woe about trying to expand the range of his home wireless network.

Product Warning - Linksys Wireless-G Range Expander is a product catastrophe

The concept is simple enough. A device to expand the reach of his wireless network. The result is an abysmal failure, in which the marketing department outran the technology department.
After getting it home, and with trembling anticipation, (trust me, geek toys do this to you) it didn’t work!

One of my husband’s favorite restaurants is Carabba’s. They serve nice warm sourdough bread with this amazing bread dip that keeps you coming back for more. The last time we had spaghetti I tried to duplicate this dip. The attempt was a success and now I make it as often as we have something to dip. Last night I made it to go with Stromboli and it was excellent. For the Strombolli I just used me pizza dough recipe, made two 8 x 12 rectangles, topped it lightly with sauce and toppings, rolled it up, pinched shut and baked at 400 degrees for 20 minutes. Here’s the recipe for the bread dip.

Multi-grain pasta - Spaghetti

Have you ever been on the pasta isle, picking out your noodles. There are so many options out for you to choose from today. I decided to try those multi-grain spaghetti noodles. They look brown, like the wheat bread of pasta. They have the same boiling directions as normal spaghetti noodles do, and when I was done, I added a bit of butter to prevent them from sticking. They had a more firm texture, and with out sauce, quite a different taste. They have a wheat, grain flavor. When I put my tomato sauce on them, you could not tell the difference except for the texture, like al dente with out trying. I think they would do well with both light and heavy sauces due to the texture. My tomato sauce, in case any one wanted to know an easy recipe, is this: I start out with tomato sauce, plain. I use two large cans. Then I add a can of crushed tomatoes. They

Homemade Salsa

Salsa is one thing I make very often. We love Mexican food and the stuff in the jar just does not compare to fresh homemade salsa. Normally I like to use fresh tomatoes for this salsa, but I have listed here my recipe using canned tomatoes so that you can prepare this any time of year. For fresh tomatoes, just substitute about 2 cups, chopped. When using fresh I prefer to use Romas .

Homemade Salsa

1 (28 oz. can diced tomatoes) preferably organic or fire roasted for maximum flavor
1/2 can of diced green chilies
2 cloves garlic
4 scallions
2 handfuls fresh cilantro (use leaves ans stems)
juice of one key lime or half a regular lime
1/2 tsp. ancho chili powder
1/2 tsp. dried oregano
1/8 tsp ground cumin
1/8 tsp. black pepper
salt to taste

Put all ingredients in the food processor or blender and process until slightly chunky but mostly smooth. Refrigerate until ready to serve. This is always better the second day as it gives the flavors time to develop as it rests in the refrigerator.

Labels: condiments, Mexican

posted by Michele @ 11:37 AM 0 comments links to this post
6.01.2007
Chicken with Creamy Dill Sauce

I finally feel like it’s time to try some new and exciting recipes again. Our little one is content to sit in her swing as I chop, saute and rush about the kitchen so all is just about back to normal in our house these days. Here is a new recipe I had been wanting to try recently. I changed it up by substituting dill for the chives originally called for and adding some lemon juice to brighten the flavor. I served this over linguini with spinach on top of the linguini. It was a hit!