LOCATION: In our tiny house in Mission, Texas
WEATHER: Warming up. Still cool in the AM and evenings. High 78
CLASSES: 2 water aerobics
My normal morning walk is on a road that surrounds hayfields near our community. I often see bits of clothing on the road – random baseball hats, shirts, and gloves. I always wonder if the clothing is from an undocumented person who might have dropped it while running.
We are happy with our new planters. For now, I put my baby basil plant and some pansies on top of the planters. This is in front of our door of our tiny house.
My plan is to use these as tall tables for a cocktail party, once we get beyond Covid and start having parties again. One planter stand could hold the snacks and the other could be where people place their drinks. I hope it looks nice and works well!
This Facebook memory popped up today. It is from 4 years ago when we were visiting our daughter in Michigan. A far cry from our weather here today!
Today was Spanish class. The students seemed to enjoy it more today. We have gotten beyond some of the drudgery and are now saying real sentences. They are practicing how to order in a bar or restaurant. George says I look and act like a “school marm”.
DINNER: Cauliflower is in season here now and is good and inexpensive, so I found a recipe to use it. It is another one of my honey Jacques Pepin’s recipes….
CHICKEN ON MASHED CAULIFLOWER WITH RED HOT SALSA
1 small cauliflower head, green leaves removed and separated into florets
3 T butter
3/4 tsp salt
3/4 tsp pepper
4 boneless, skinless chicken breast halves (you could substitute thighs)
3 T water
For the salsa….
Jacques made his own, but I used regular store-bought salsa and added some diced jalapenos.
Bring 1.5 cups water to a boil. Add the cauliflower florets and cook over high heat for 10 minutes, until very tender. Drain the water and add 2 T of the butter and 1/4 tsp each of the salt and pepper. Using a knife, cut through the cauliflower in the pan to coarsely chop it. Set aside until serving time
About 10 minutes before serving, sprinkle the chicken with the remaining salt and pepper. Arrange the chicken in a single layer in a skillet and add the remaining butter and the water. Bring to a boil, cover tightly, and cook over medium heat for about 3-4 minutes. Remove from the heat and set aside, covered, for 4 minutes to longer to finish cooking and while you make the sauce.
To serve – Reheat the cauliflower if needed in the microwave or on the stove and divide it among 4 plates. Cut the chicken breasts in half and arrange 2 halves on top of the cauliflower. Coat with the sauce. Sprinkle with chives or chopped cilantro and serve.
This was a real hit.