Wednesday, May 1, 2013
Wednesday's Words in honor of TV Free Week
"I don't understand why people don't understand that the world of TV should look the world outside TV." —Shonda Rhimes
TV Free Week Info
TV Free Week Info
Tuesday, April 30, 2013
Monday, April 29, 2013
A family of three distinct personalities and one plan for the back deck....
Last night my family had Chinese take-out for dinner with each family member getting their own dish to highlight that we all have distinct personalities and at dinner I introduced a plan for the back deck that worked with all personalities and my family was a go (to quote an old favorite TV show, the A-team, "I love it when a plan comes together.")
To elaborate—one planner, one who does well under pressure and one with an organizing gene and the plan: to order a new picnic table and benches in 48 hours from internet research and the organizer gets to set it all up and have a budget to buy cushions (she is only 8 years old).
To elaborate—one planner, one who does well under pressure and one with an organizing gene and the plan: to order a new picnic table and benches in 48 hours from internet research and the organizer gets to set it all up and have a budget to buy cushions (she is only 8 years old).
Thursday, April 25, 2013
In the Kitchen on Thursday: One Pan Chicken Dinner
Salt and Pepper Chicken with Bok Choy
1 1/2 lbs. Chicken thighs (bone in and skin on)
1 Tbsp. Coarse Salt
1/2 Tbsp. ground black pepper
1 lb. Bok Choy
6 mini sweet peppers
Oil (sunflower, grape seed or canola)
Preheat oven to 450. Line a rimmed cookie sheet with tinfoil and lightly oil the foil. Mix the salt and pepper together. Place the thighs on the pan and generously sprinkle the S&P on them. Place in the oven and roast for 30 minutes. Meanwhile clean and cut the peppers in strips. Clean the Bok Choy and separate the leaves. At the 30 minute mark add the vegetables to the pan and continue roasting for 5 minutes. Serve warm. Makes 4 servings.
1 1/2 lbs. Chicken thighs (bone in and skin on)
1 Tbsp. Coarse Salt
1/2 Tbsp. ground black pepper
1 lb. Bok Choy
6 mini sweet peppers
Oil (sunflower, grape seed or canola)
Preheat oven to 450. Line a rimmed cookie sheet with tinfoil and lightly oil the foil. Mix the salt and pepper together. Place the thighs on the pan and generously sprinkle the S&P on them. Place in the oven and roast for 30 minutes. Meanwhile clean and cut the peppers in strips. Clean the Bok Choy and separate the leaves. At the 30 minute mark add the vegetables to the pan and continue roasting for 5 minutes. Serve warm. Makes 4 servings.
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