On Fri 13 Jun 2008 01:08:13p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> .120...
>> On Thu 12 Jun 2008 10:57:32p, Nexis told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 6.120...
>>>> Tonight we're havng blackened chicken breast, a mixture of lightly
>>>> cooked okra, corn and tomatoes, and brown rice cooked in chicken
>>>> stock with onions, garlic, and herbs.
>>>>
>>>> We'll have dessert if I can find the key lime cake I baked,
>>>> portioned, and froze.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>>
>>> Sounds tasty, Wayne Well, except for the okra, but that's a
>>> personal preference...lol!
>>
>> Okra is one of *those* vegetables that people seem to either love or
>> hate. You're excused. :-)
>
> Thank you kindly ;-)
>
>>
>>> The brown rice sounds especially good. I discovered a few years ago
>>> that I actually really prefer brown to white rice in most
>>> instances...sushi being the major exception.
>>
>> I love brown rice. I'm not fond of "delicate" rices. Of the white
>> rices, I like long, medium, and short grain, stick, and sweet rice. As
>> much as other people seem to like them, I don't care for basmati or
>> jasmine rice.
>
> Yanno, I am not a fan of jasmine rice either. It's too perfumy tasting
> to me. I don't mind basmati occasionally for something like saffron
> chicken & rice, but I wouldn't use it for, say, a stir fry
> accompaniment.
>
>>
>>> Dinner...I had Greek chicken, pita, a small salad, and a cup of soup.
>>
>> That sounds delicious! What do you do to make Greek chicken? I have a
>> Greek spice blend that I often sprinkle liberally on flattened chicken
>> breasts, then brush on oil and either broil or grill. What kind of
>> soup did you have?
>
> I make a lemon-garlic butter with black pepper that goes under the skin,
> then the skin itself is rubbed with a meyer lemon olive oil, and
> sprinkled with a mix of sea salt, freshly ground black and white pepper,
> oregano, and last night at least, a bit of true lemon (powdered lemon
> juice). This was roasted on the grill for about 45 minutes for a
> small-ish bird.
>
> The soup was a simple: chicken stock from the freezer, celery, carrot,
> onion. Into this I put meatballs with rice in them. The meatballs are
> traditionally made with lamb, but I didn't have any so I used ground
> beef & chicken mixed. Had good flavor Just simmered for a while, til
> the meatballs were done and the rice tender.


Oh, both sound delicious, Kimberly! I've copied them to use. Thank you!


--
Wayne Boatwright
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Friday, 06(VI)/13(XIII)/08(MMVIII)
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Purring: automatic safety-valve for
happiness overflow.
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