July 5, 2013

A Thought for Today

God could not be helpful to all mankind and, therefore, created mothers

                                                                                           Jewish proverb

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 Salad

Ingredients:

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 

Procedure:

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?