It’s official Spring has sprung. The flowering trees and bulbs are in bloom all over. It won’t be long before the azaleas in front of our building will be in full bloom. I must keep myself from going out and buying all the beautiful annuals available right now to plant in my deck containers, yes, it is still a bit chilly for them. One should wait until after Mother’s Day before filling up containers with new plants. Remember it isn’t the ambient temp but the temperature of the soil which will determine if those plants flourish or just sit there shivering.
Book Club
The March book club was held at Linda W. home. I think everyone enjoyed the book even though it was a difficult subject. We had a good chat and enjoyed Linda’s carrot cake and other goodies. April book club will be at Myrna’s home. The book we will be chatting about is Sea Runners by Ivan Doig. Myrna will be leading the discussion. Remember to let Myrna know if you will be attending.
Donation
Edy and David have donated a bookcase for our “Book Nook”. Now we have room for more books or magazines you might want to donate or take advantage of reading.
Recipe du jour
Sautéed Chicken Breasts with White Wine and Herb Pan Sauce
Serves 2
¼ C plus ½ teaspoon all-purpose flour
2 (6-8 oz.) boneless, skinless chicken breasts, trimmed and pounded if needed
Salt & pepper
2 T. vegetable oil
1 small shallot, minced
½ C chicken broth
¼ C dry white wine or dry vermouth
1 T. unsalted, butter, chilled
2 tsp. minced fresh parsley or tarragon
- Spread ¼ C flour in a shallow dish. Pat chicken dry with a paper towel and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour and pat off excess
- Heat 1 T. oil in a 10-inch skillet over med-high heat until just smoking. Lay chicken in the skillet and cook until well browned on first side, 6-8 minutes. Flip chicken, reduce to med and continue to cook until chicken registers 160 degrees, 6-8 minutes; transfer to a serving platter and tent loosely with aluminum foil.
- Heat remaining 1 T. oil in now-empty skillet over med heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in remaining ½ tsp. flour and cook for 1 minute. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes. Off heat, whisk in the butter and parsley and season with salt and pepper to taste. Pour sauce over chicken and serve.
Recipe from Americas Test Kitchen Cooking for Two Cookbook
Traveling neighbors
- Cheri is with family in Calif.
- The Otnes had a good time in Hawaii, I’m sure they felt badly about missing our rain while they were there.
- Linda and Dawson are in Palm Springs soaking up the sunshine
- Helen and Ed Shirk (313) are back in the NW, they should be back at RMC shortly to enjoy the rest of the spring and summer.
- I also expect Don and Donna Olsen to be back here soon.
- Arnie Bickford will be moving out of RMC Sunday, April 2nd. We wish him well in his new apartment.
Restaurant Review
Mama Stortinis
401 N.E. Northgate Way, space 1103
206-365-5565
www.mamastortinis.com
I had an opportunity to join a friend for lunch at Mama Stortinis this past week. I must say the lunch specials and service was very good. I would recommend it if you’re at Northgate shopping and need a bit of lunch. We have not been there for dinner but I’m sure it is equally as good.
Ladies Lunch Bunch
Speaking of lunch. I think it is time for us to get together have another “ladies lunch bunch” If we wait until May to do this maybe most of us will be in town. I would prefer if we did a “in house lunch”. Is anyone else interesting in getting together?? If so is anyone interested in organizing a menu and setting it up??
Tip Dujour
Deviled Egg trick
Deviled eggs are great and easy appetizers, but stuffing and serving them can be a problem. Their round shape causes them to wobble. To solve this problem cut a tiny piece of white from the bottoms. The eggs stay put and the cut doesn’t show.
Another deviled egg tip
Deviled eggs are great but putting it together is a messy job. If you use a piping bag it is a chore to clean after you use it. To eliminate that chore simply crumble the cooked yokes into a resealable plastic bag. Add the rest of the ingredients to the bag, seal the bag and squish. After thoroughly mixed simply cut off a corner of the plastic bag and “pipe” the filling into the egg white halves.
Watch This-A wonderful BBC Video
What a Wonderful World With David Attenborough
Everyone have a wonderful Easter