EVENING EVERYONE
I really am still here , just have had a hectic few days.. Had a great weekend with the boys and had to do a small order for a customer who forgot to order ribbons that they needed for today..Took the boys to Ladysmith days on Saturday and then we had a picnic on the beach at Mill Bay... We all enjoyed it and the weather was great...
Fastfood Friday Recipe
SESAME CHICKEN
KABOB SALAD
| 4 | skinless, boneless chicken breast halves (about 1-1/4 lb. total) |
| 16 | fresh pineapple chunks (1 cup) |
| 1 | medium yellow sweet pepper, cut into 1-inch pieces |
| 3 | tablespoons rice vinegar or white wine vinegar |
| 2 | tablespoons water |
| 1 | tablespoon salad oil |
| 1 | tablespoon soy sauce |
| 1 | teaspoon toasted sesame oil |
| 1/2 | teaspoon dry mustard |
| 1 | tablespoon plum sauce or chili sauce |
| 2 | cups chopped red cabbage |
| 2 | cups chopped bok choy or iceberg lettuce |
| 1/2 | cup sliced fresh mushrooms |
| 1/4 | cup sliced radish |
1. Cut each chicken breast half into four lengthwise strips. On eight 6-inch skewers, alternately thread chicken, pineapple, and sweet pepper. (If using wooden skewers, soak in water for 30 minutes before using.)
2. For dressing: In screw-top jar, combine vinegar, the water, salad oil, soy sauce, sesame oil, and dry mustard. Cover and shake well. Remove 2 tablespoons of the dressing. Cover and chill remaining dressing until needed. In small bowl, stir together the 2 tablespoons reserved dressing and plum sauce. Brush over kabobs.
3. Grill kabobs on rack of 10 to 12 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.
4. In medium bowl, combine cabbage, bok choy, mushrooms, and radish. Divide mixture among dinner plates. Top with kabobs. Shake dressing; drizzle over salads. Makes 4 servings.
SATURDAY DESSERT
RHUBARB BREAD
1 cup milk
1 tbls. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups chopped rhubarb
Topping
1/2 cup brown sugar
1 tsp. ground cinnamon
3 tbls. butter, melted
1/2 cup oatmeal
Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb. Pour batter into prepared loaf pans.
In a small bowl, combine topping ingredients. Sprinkle over the unbaked loaves.
Bake in a preheated oven for 40 minutes, until a toothpick inserted into center comes out clean.
3C'S CRAFTS
I thought that Erin would enjoy this craft since she works at South Cowichan Eyecare..This video is on how to make Eyeglass holders.. Great for those who never seem to remember where they put their glasses.... When I was younger I used to think that only old people had these.. But I must be getting old cause I think these are a pretty good idea.....
You can make a pair for every outfit....
I am going to take pictures of my deck tomorrow and post them this week so that you are able to see what I do with my spare time.. Which I do not seem to have a lot of lately...
Enjoy
Cheers
Granny
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