Almost Out of Time

Just a few more days till the crowd-source campaign is finished. It's been a very excellent and humbling journey. Go check it out before it is gone!

Things I Would Like Today

Things I Would Like Today

1. A ticket to see Adele here in Nashville. (How did I not know she was coming?)
2. The post office to open specifically for me so I can send these shoes back.
3. A genie who would make the flower boxes already be painted.
4. A leprechaun to do the grocery shopping today. Don't you think that would be fun for everyone?
5. A hummingbird to show up at my feeder.
6. A ticket to see Adele here in Nashville.
7. For my pug's stomach to settle down. (Let's just say that when Bernice suffers, we all suffer.)
8. For my 30 minutes of cardio to be over.
9. A ticket to see Adele here in Nashville.
10. For this lyric I'm turning over and over in my head to just present itself already.

Now, back to your regularly scheduled holiday.
-b

You Could Be...

...a comedian. Wow. If I had a dollar for every time someone has said that to me, I'd already be retired. Well, I'd at least have a second home in an exotic location. I'm not exaggerating (this time.)

So, I'm reading Tina Fey's book, "Bossypants," and I'm reminded that no matter how off-the-cuff-amusing I might be in the moment, I have no comedial (is that a word?--should I say 'comedic'? Because 'comedial' kind of sounds like 'remedial' and that doesn't work--wait, maybe it does here) talent.

In case you haven't noticed, I've entered my fourth mid-life crisis. I'm trying to decide what I'm supposed to do next, if anything. Maybe I should just keep on doing the same thing. I don't know. What I do know, though, is that I may as well just do it. Whatever it is. Because I'm not getting younger (contrary to the lies I tell you), and I know you're shocked by that. And, if I want to write my blog in run-on sentences, so be it. You should also know I'm running with scissors as I write this. Take that.

But, I suppose the first thing I'm going to mark off the list of "Things To Do Next" is be a comedian. (For the record, I still haven't crossed off "Be a Broadway Singer." Stop rushing me.) If nothing else, it feels nice to have made one decision about my future. However much of it there is left.



-b

This Recipe Made Me a Rockstar

Chicken with Mustard Mascarpone Marsala Sauce
Recipe courtesy Giada De Laurentiis

Prep Time:
20 min Inactive
Cook Time:30 min
Level: Easy
Serves:4 to 6 servings.

Ingredients
•1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
•Salt and freshly ground black pepper
•2 tablespoons olive oil
•5 tablespoons butter, divided
•3/4 cup chopped onion
•1 pound cremini mushrooms, sliced
•2 tablespoons minced garlic
•1 cup dry Marsala wine
•1 cup (8 ounces) mascarpone cheese
•2 tablespoons Dijon mustard
•2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
•12 ounces dried fettuccine

Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.


While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

.Printed from FoodNetwork.com on Wed Feb 9 2011

Cooking with Giada De Laurentiis

Dear Giada De Laurentiis:

Your recipes are giving me a false sense of confidence. Well, except for that awkward foray into the turkey meatloaf. I'm not going to bring that one up. Other than that, I am a non-cook on the top of the world. I haven't even set myself on fire, and that in and of itself is quite an accomplishment. To more good recipes!




Best,

Belinda

What I told my brother a few days ago...

You know what makes me truly happy? When a fancy recipe I try tastes fantastic. When a flower blooms in my flower garden. That's how little it takes to make me happy.

Happy New Year-

-b

Golf Digest Magazine

Dear Golf Digest Magazine,

Thank you so much for your sending the October, November and December issues over the past few days. I appreciate you being so conscientious about getting my subscription caught up.

Interestingly enough, however, I in fact did not subscribe to your magazine. While I'm sure it is a lovely publication filled with glossy yumminess, (my magazine addiction speaks for me at times), I am actually not a golfer. I neither play nor watch golf. The last time I played golf, if we can even call it that, I was in Estes Park, Colorado, holding the iron (insert: lighting rod) while a terrible thunder and lightening storm rolled in right on top of us over the Rocky Mountains. I lived, thank you for wondering.

I'm not sure how it is that I subscribed to Vanity Fair Magazine and received 3 issues of Golf Digest Magazine, but I think we can all agree that a gross error has taken place. I look forward to your assistance in this matter.

Best,
Belinda