I made this recipe not long ago. I pretty much followed the recipe a specified, although I used thighs instead of legs as that is what the service meat department had. I also omitted the onion as Terry is allergic.
It came out very tasty and was very filling. I have to say though that with all of the other ingredients the capers got totally lost. That’s OK, though. It just gave me an excuse to make chicken piccata where I could really enjoy the capers.
Several weeks ago I received a phone call from a member of the Advancement Office at Pitzer College. Interestingly, he was not asking for money, but was wanting to make sure that Terry’s contact information was correct, which it wasn’t. He also has been talking to alumni around the country to learn what their lives have been like since graduation. He offered to come out to Hemet so he could buy me lunch and talk to me. Immediately after hanging up I had the thought, why would I want him to come to Hemet when I could go to Claremont and visit the old campus?
I did that last week. The campus is very much changed. There are new dorms, which are actually multi-use buildings that also house administrative functions. The clock tower and McConnell Center, which housed and still houses the dining hall, have been painted. Other buildings have been remodeled. It was interesting and disorienting. I did, however, get to see for the first time the brick that I donated back in about 2006 or so when I was employed and could afford to do such things.
Steve from the Advancement office took me to a really nice bistro-style restaurant in the Village (so much bigger and so much changed!) where I described my life during and since Pitzer. I enjoyed an incredibly delicious Mexican pizza.
It was a great visit and an enjoyable day.
I have been making this recipe for a number of years. It is always a delight. I recently made it for the first time since moving here to Hemet, using our outdoor gas grill.
I usually form the basil-caper butter into balls and put it into the freezer rather than the refrigerator. That’s simply due to my not making it far enough ahead.
I try not to have swordfish too often because of the mercury issue, but it’s a good treat every once in a while as it’s a nice, firm, meaty fish. This is, however, also a very rich dish.
First-Plymouth Church, Lincoln Nebraska. Text by Jean Janzen, Tune: Maryton by Henry Percy Smith, Arranged by Tom Trenney.
Mothering God, you gave me birth in the bright morning of this world.
Creator, source of every breath, you are my rain, my wind, my sun.
Mothering Christ, you took my form, offering me your food of light
Grain of of life, and grape of love, your very body for my peace.
Mothering Spirit, nurturing one, in arms of patience hold me close,
So that in faith I root and grow until I flower, until I know.
Ever since we moved here two years ago we have had three toters from our trash and recycling company: trash, recycling, and yard waste. But last year we were informed that we could start adding food waste to that toter. The company even gave us a plastic bucket for food waste.
There was a reason for that. They have developed a new, state-of-the art facility that processes yard and food waste into natural gas and fertilizer. Amazing, no? The facility went online last November.
They even accept grease. The only problem is that you can’t put glass or plastic in the toter. I wanted to add the grease from our outdoor gas grill to the mix, but I needed an appropriate container for it. Amazon was no help, but what did our local Smart & Final have? These sugarcane recyclable biodegradable containers. We can add our gas grill grease to the mix.
How cool is that?
I very quickly get annoyed by Tiffani Thiessen and her fatuous repartee with her B-list celebrity friends on Dinner at Tiffani’s. She does, however, often have some really good recipes.
One recipe that caught my attention was her Citrus-Marinated Beef Fajitas. I got around to making the dish recently and was quite pleased. Well, I sort of made it.
I followed the recipe for the marinade pretty closely. I bought three-quarters of a pound of flap meet at the service meat counter and I marinated it for close to eight hours. I pretty much ignored the instructions on the fajita mixture. I grilled the flap meat on the grill outside and threw on a green bell pepper from the garden. That was it.
However, as always with tacos and fajitas, we had olives, chopped green pepper, and shredded cheddar for our toppings. I indulged myself and got some guacamole. The taste of the marinade was absolutely marvelous, and with our toppings it made for a really nice dinner.
Little, Brown and Company (June 28, 2016), 321 pages
Kindle Edition $ 7 99, Amazon paperback $10.01
Invincible Summer covers twenty years in the lives of four friends in England. The story begins in 1995 when the group is finishing college. It ends twenty years later in 2015.
Eva comes from a lower middle class background, but forged a career in investment banking. Sylvie is an artist who had difficulty getting her act together until circumstances changed her perspective. Lucien spent years representing himself as a club promoter but actually paid the bills by selling drugs. Benedict is a physicist analyzing data from the Large Hadron Collider.
Each member of the group has his or her own struggles. They had varying degrees of staying in contact and being out of touch. Degrees of success varied as well. They all had serious relationship issues. The author does and excellent job of interweaving the stories and keeping the plot moving forward. Eva takes center stage in her efforts to succeed in the cutthroat world of investment banking, and I found myself wanting her to succeed in spite of the fact that her actions were not always entirely ethical. The others get their fair share of attention as well. While it was easy to be sympathetic towards Benedict and even Sylvie, it was hard for me to develop much sympathy for Lucien and his poor choices.
In the end, I enjoyed the novel, but things were wrapped up just a little to neatly at the close of the book.