Just added a new site to my list of "Sites to See". It's the site for my favourite left wing commentator Christopher Hitchens.
I'm not even sure if he would be considered left wing by the left, since he did support the US led war on Iraq. He and The Nation had quite a falling out over the Iraq issue.
I love Christopher Hitchens. He is so brilliant and so funny. I don't always agree with everything he says, but he's very thought provoking.
He's like a chubbier and scruffier version of Simon from American Idol. They're both English, scathingly honest and nasty, and I totally adore them both!
Tuesday, August 05, 2003
I just made this dish today from Epicurious, and it was very easy and very tasty. I think it would be worth about 4-5 points per serving for Weight Watchers. I never follow recipes exactly, and use less oil and butter than what the recipe calls for. I also used skimmed milk instead of cream, and it still tasted fine. I had it plain, but would probably serve it over pasta when I make it again. I also added red pepper flakes for an added kick.
Epicurious has the best recipes, and they're very simple. Just type in the ingredient you want to use, and then choose a recipe. Peruse the reader reviews and comments as well, for added tips on how to cook the dish.
BRAISED CHICKEN BREASTS ON CREAMY LEEKS
We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.
Active time: 25 min Start to finish: 35 min
2 lb medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 lb total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream
Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
Serve chicken on top of leeks. Makes 4 servings.
Gourmet, February 2001
Epicurious has the best recipes, and they're very simple. Just type in the ingredient you want to use, and then choose a recipe. Peruse the reader reviews and comments as well, for added tips on how to cook the dish.
BRAISED CHICKEN BREASTS ON CREAMY LEEKS
We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.
Active time: 25 min Start to finish: 35 min
2 lb medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 lb total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream
Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
Serve chicken on top of leeks. Makes 4 servings.
Gourmet, February 2001
Monday, August 04, 2003
I got in touch with the ex-husband after my grandmother died, and he was very sympathetic and sweet. He's a nice guy, and it's too bad we just couldn't live together very peacefully.
Anyway, he told me he was researching his family tree and found out that his mother's side of the family first emigrated to California in 1850. His mom's ancestor was the captain of a ship that sailed from Liverpool to San Francisco, and then stayed for the gold rush.
His mom's ancestor sailing captain was one of the founders of the town of Redwood City, which is on the peninsula south of the city of San Francisco. What a trip!
Anyway, he told me he was researching his family tree and found out that his mother's side of the family first emigrated to California in 1850. His mom's ancestor was the captain of a ship that sailed from Liverpool to San Francisco, and then stayed for the gold rush.
His mom's ancestor sailing captain was one of the founders of the town of Redwood City, which is on the peninsula south of the city of San Francisco. What a trip!
I typed up the "Spooning with My Mother" story from my notes. I was so excited to finish writing it, but as I was typing it up I realized that it needs a ton of work.
I'm good with the plot thing, because at least I have a beginning, a middle and an end. But the story reads like it's too choppy and very disjointed. My character keeps going to back to a memory she had in the past, and I'm not liking the transitions from present to past and back.
I started to get confused reading it, which is bad. If the author is confused, what about the reader?
I need some way to let the reader know the story is now taking place in present time as opposed to the past, and visa versa.
I'm taking a writing class in a couple of weeks which focuses on how to structure your stories better, which should help my short story because it definitely needs it.
I'm good with the plot thing, because at least I have a beginning, a middle and an end. But the story reads like it's too choppy and very disjointed. My character keeps going to back to a memory she had in the past, and I'm not liking the transitions from present to past and back.
I started to get confused reading it, which is bad. If the author is confused, what about the reader?
I need some way to let the reader know the story is now taking place in present time as opposed to the past, and visa versa.
I'm taking a writing class in a couple of weeks which focuses on how to structure your stories better, which should help my short story because it definitely needs it.
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