We had to make a morning visit to the ortho to fix one of Bethany’s brackets, they weren’t open when we arrived, so we went back home and did some school. Bethany had just enough time to finish one Biology assignment. The ortho didn’t take too long, then it was back home for a Geometry test. Grace and Hannah worked on Lit and some other things. We left the house and went to Golden to meet James for lunch at Sherpa house. Their buffet and chai are so good, we’re always willing to take a lunch break there. We sat outside, it was cloudy and the temp was cool, but nice. After lunch we went back home to finish up school. Then Grace went with me to Daniel’s park to check out the scrub oak. My camera ran out of batteries after just 2 pics, I knew I should have packed more.
We walked around a bit, then headed to the store to get dinner stuff. Grace is making a dessert from a book she got titled ‘Red Velvet Cupcake Murder’, it’s a mystery book and has recipes placed here and there. She’s making Blackberry brownies.
Black berry brownies
1/2 c blackberry jam
1/2 c salted butter
1 c sugar
1/3 c cream
1/2 c chocolate chips
1 tsp vanilla
Make brownie mix according to directions. Cool on stove for 10 min. Heat jam in microwave for 30 seconds, pour over top of brownie and spread out with spatula. Place in fridge for 30 minutes. Make frosting by mixing butter, sugar and cream to a boil, then lower to medium and cook for 2 min. Add in the chocolate chips, stir, then remove pan from heat and stir in vanilla extract. Pour the frosting over brownie and stick back into fridge for 30 min. Serve after that.
Hannah is making lemon chicken with lemon cream pasta.
4 skinned and boned chicken breasts (about 1 1/2 lb.) $
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour $
4 tablespoons butter, divided $
2 tablespoons olive oil, divided $
1/4 cup chicken broth $
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley (or rosemary)
Garnish: lemon slices
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
Lemon cream pasta
Coarse salt and ground pepper
1 pound thin spaghetti
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Back at home we went on a leaf walk, here are the leaves on our street.