The last day of work this week. YAY. I’m really looking forward to a few days off. However, I don’t really get a few days off. I have to go get my grandmother tomorrow and take her to the grocers to get the dinner for Thanksgiving. I have to do laundry and pack to go house-sit for my parents. (Didn’t I just unpack?)
I do promise, I’ll write a bit about Denver, I just can’t gt motivated to really get anything done. I’m sure we’ve all been at that crossroads at one point or another. I really do just want to take some time and relax. It doesn’t look like that’s going to happen. (Does that make me selfish?)
In other news, I’ve counted up the legion of TV shows that I missed while on my business trip. I had 20 hours, I’m down to 17 hours, and before I head to work I’ll be down to 14 hours. I really AM a TV Junkie!!! I’ll keep plugging away at them. At least some shows won’t be shown this week due to the holidays. (Small favors)
That’s all for now … I’ll be back tomorrow … enjoy the rest!!!
ஜ~§Quote of the Day§~ஜ
Love is my religion – I could die for it.
ஜ~§The ‘Blog This!’ Of The Day§~ஜ
With so many gifts to buy, and so much else to do during the holidays, what kind of research do you do when making purchases for everyone on your list?
ஜ~§The Word Of The Day§~ஜ
MEANING: adjective: Of or relating to a map or survey showing property lines, boundaries, etc.
ETYMOLOGY: From French cadastre (an official register of the details of real estate in an area, used in determining taxes), from Italian catasto, from Greek katastikhon (list, register), from kata stikhon (line by line).
USAGE: “Pete McDonald was only able to follow some sections of the Long Beach to Heyward Point route by using cadastral printouts and a GPS receiver.”
ஜ~§What I’m Reading§~ஜ
Entranced: Nora Roberts
Synopsis: Obviously Sebastian Donovan was a fraud, but fiercely protective Mary Ellen Sutherland was desperate to find a missing baby and had run out of leads. So, reluctantly, the skeptical private investigator agreed to enlist Sebastian’s help. Soon she had to admit – grudgingly – that this man had some pretty remarkable gifts. Especially his extraordinary ability to penetrate her tough façade and awaken her heart.
ஜ~§What I’m Watching§~ஜ
Tonight is: Fringe, NCIS, 90210 and Eli Stone
ஜ~§Poem Of The Day§~ஜ
The Echoing Green
The Sun does arise,
And make happy the skies;
The merry bells ring
To welcome the Spring;
The skylark and thrush,
The birds of the bush,
Sing lounder around
To the bells’ chearful sound,
While our sports shall be seen
On the Echoing Green.
Old John, with white hair,
Does laugh away care,
Sitting under the oak,
Among the old folk.
They laugh at our play,
And soon they all say:
“Such, such were the joys
When we all, girls & boys,
In our youth time were seen
On the Echoing Green.”
Till the little ones, weary,
No more can be merry;
The sun does descend,
And our sports have on end.
Round the laps of their mothers
Many sisters and brothers,
Like birds in their nest,
Are ready for rest,
And sports no more seen
On the darkening Green.
ஜ~§Recipe of the Day§~ஜ
Roast Chicken with Shallots and Dried Cranberries
1 (4 pound) chicken
1 tablespoon unsalted butter, softened
Salt and freshly ground pepper
1 (750 milliliter) bottle French hard cider
8 small shallots, peeled
1/2 cup dried cranberries
6 whole cloves
3/4 cup dry vermouth, preferably French
1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
1 1/2 tablespoons fresh lemon juice
1 (10 ounce) bag baby spinach
1. Preheat the oven to 375 degrees F. Put the chicken in a small roasting pan and rub the skin all over with the butter. Generously season the chicken inside and out with salt and pepper. Roast the chicken for 1 hour and 15 minutes, or until the juices tipped out of the cavity run clear. Transfer the chicken to a carving board and cover loosely with foil; let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the hard cider with the shallots, dried cranberries, cloves and a pinch of salt. Bring to a boil, then simmer over low heat until the cranberries are softened, about 5 minutes. With a slotted spoon, transfer the cranberries to a medium bowl. Continue to simmer the shallots until they are tender, about 20 minutes longer. Strain the mixture into a smaller saucepan and transfer the shallots to the bowl with the cranberries. Boil the cider over moderately high heat until reduced to 1/2 cup, about 15 minutes.
3. Pour off the fat from the chicken-roasting pan and set the pan over two burners. Add 1/2 cup of the vermouth and simmer over moderately low heat, scraping up any browned bits with a wooden spoon, about 2 minutes. Add the reduced cider and any accumulated juices from the chicken and simmer, stirring, until the sauce is reduced to 3/4 cup, about 3 minutes. Season the sauce with salt and pepper. Pour the sauce into a small saucepan and keep warm over low heat.
4. In a large skillet, heat the olive oil. Add the pine nuts and cook over moderate heat, shaking the pan occasionally until golden, about 1 minute. Add the remaining 1/4 cup of vermouth and the lemon juice and boil over moderately high heat until reduced to 2 tablespoons, about 2 minutes. Add the spinach and cook, stirring, until just wilted, about 2 minutes. Stir in the cranberries and shallots and heat through; season with salt and pepper. Carve the chicken and serve the shallot-and-spinach mixture alongside, passing the sauce at the table.
Yield: 4 servings