July 5, 2013
A Thought for Today
God could not be helpful to all mankind and, therefore, created mothers
A Piece of My Work
Again Hills and Valleys...I was not at all satisfied with my first attempt that I published some time ago. It lacked much of what I could do and I had in my mind. The second piece broke in the studio while drying. This is the third issue. A bit better I should say...
I made it in July 2011. My teacher, Anita Sinclair, MFA, said that she liked the piece, which I took as the greatest compliment. Promptly, I signed it with a dedication to her, which is written on the plinth.
Hills and Valleys - Reclining Woman (III)
A Recipe for the Day
Chicken Puttanesca SaladIngredients:
4 boneless, skinless chicken breast halves, cut into ⅓-inch wide strips
Salt and pepper
2 Tbsp. olive oil
1 (14 ½-oz.) diced tomatoes
2 large cloves garlic, minced
2 Tbsp. capers
½ cup pitted Calamata olives, chopped
2 tsp. oregano, chopped
Pasta of your choice
Season chicken with salt and pepper to taste (add salt carefully because olives and capers will add saltiness). Heat large skillet over medium-high heat and add olive oil. When oil is hot and smoky, add chicken and sauté until cooked through and juices run clear when pricked with fork, about 5 min. Remove chicken from skillet and set aside.
Add tomatoes with juice to skillet. Add garlic and simmer 5 min. Add capers, olives and oregano and simmer 2 min. Remove from heat. Taste and adjust seasoning. Add reserved chicken and toss to coat with sauce. Let sit 5 min., stirring occasionally to release steam, until slightly cooled.
Put pasta in large bowl and toss with chicken mixture. Serve immediately.
Makes 4 servings. 329 calories/serving.
P.S. Does anybody know why this name of the salad?