Here we go again.
We got out early this morning for our walk, Holly Bear and I. The snow had already begun to fall and the weatherman is predicting a massive storm with snow, sleet, rain, ice and wind. When it is all said and done on Friday night we should have 16 to 18 inches of snow on the ground with a middle layer of ice and 50 mile an hour wind gusts.
"My" swan was still in the pond. Where did he come from? How long will he stay?
This morning he had some company. A gaggle of geese with snow on their backs. Bet they are wishing they had flown just a bit more south....
We closed on our land last week so we are now official owners of 12.5 acres of a dream.
We have been busy pouring over house, barn and out building plans. In March we have a meeting with a builder who specializes in geothermal heating and cooling. We are dreaming. TBHITW is dreaming of a barn and workshop, just for him.
When family and friends aren't visiting I'll use it for sewing and quilting and maybe a summer kitchen.
Of course we are both dreaming of building the "main" house.
We were going to go "up" to the land this weekend but the weather (just 3 hours north) is supposed to be even more intense with 30 inches of snow predicted, high winds and 6 foot drifts. Guess we'll postpone our winter picnic.
What do you dream about on snowed-in days?
This recipe is from my incredibly talented and beautiful sister, J.
Pistachio Crusted Chicken (serves 4)
1/2 cup unsalted, shelled pistachios
3 tablespoons black sesame seeds (you can use light colored seeds too)
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon water
1/4 cup flour
Salt and freshly ground pepper, to taste
4 boneless, skinless chicken breast halves (about 6 ounces each)
Cooking Spray (or butter if you prefer)
Preheat oven to 400 degrees F.
Coat a foil lined baking sheet with cooking spray (or smear with butter)
Finely chop pistachios in a food processor or by hand. Transfer to a shallow bowl and stir in the sesame seeds, coriander and cumin. In another shallow bowl beat the egg with the water. Add flour to a third bowl and season with salt and pepper- this is your breading station.
Dip a piece of chicken in the flour and shake off excess, dip in egg mixture, then pistachio mix, turn and coat both sides.
Transfer to the greased baking sheet and repeat with remaining chicken pieces. Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part of the chicken breast.
Glazed carrots will make a not only attractive, but tasty side dish.
1 1/2 tablespoons olive oil
1 teaspoon cumin seeds
6 carrots, sliced 1/4 inch thick on the diagonal
1/3 cup orange juice
1 1/2 tablespoons honey
2 tablespoons cilantro, chopped (optional)
Heat oil in a skillet over medium heat. Add cumin seeds and cook until fragrant (about 2 minutes). Add carrots and toss to coat with oil. Season with salt and pepper. Add orange juice, cover and cook for 8 minutes. Reduce heat to medium low and stir in honey. Continue to cook, uncovered for 4 to 5 minutes or until liquid evaporates and carrots are tender.
Yum. Stay Warm. Keep Dreaming.