Occasionally, I get a little ahead of myself and forget to do things in the natural order. Well, Well ! Anyway, I want to introduce you to my family. These are the people that will end up with this blog .......as reading material.........after I eventually go off to the big Vino Bar. Now, this is my first try at something like this so pay close attention. There is some writing across these photo's but it must go full screen to see what the writing says..........Now. 1- go to the left to start the video and then the lower right to go full screen. or perhaps the other way around. I know you will find out how to do it a lot easier than having me tell you how. Anyway, enjoy this short visit with OUR FAMILY.
NOW!! wasn't that fun?? now you should know, where we live. Well, our daughter Lisa, husband Tim and Maggie are presently living in PaPa, Hungary for the next 3 years. Tim is with Boeing International who has a NATO contract to service the C-17s . Tim along with others are the servicing people. Scott, Traci and the twin boys, Cormick and Bryson live north of Seattle, WA. and Margot and I live south of Seattle. A friend of mine recently put this together to show a little of Seattle. From Mt. Rainier, farmers market at Pike Street Market, to Puget sound, Seahawks (our football team) and the Mariners, (our baseball team). Hope you enjoy the little bit of Seattle. Just click on the youtube below.
http://www.youtube.com/watch?v=M2yPDci7kWs
After all that why don't we just settle down to some real tasty chicken salad. Here is a great recipe found at one of Seattle's better eatery's. or should that be eateries, anyway take you pick.
(4 servings)
1 pound boneless and skinless chicken breasts
2 ribs celery, finely chopped
1/2 cup chopped pecans, divided
1/3 cup drained, sliced black olives divided
1 cup mayonnaise
1/4 teaspoon salt
Freshly ground black pepper to taste
1 1/2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
shredded ice berg lettuce
1. Put the chicken into a pan and cover with water. Bring to a boil and immediately reduce the heat. Simmer, partly covered, about 10 to 12 minutes, or until the chicken tests done. Remove from the water and cool. Then dice and put into a bowl.
2. Add the celery to the chicken. Save about a tablespoon of the pecans and a couple of tablespoons of the olives for garnish, then add the remaining of both to the chicken.
3. Stir together the mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fold into the salad, cover and refrigerate until read to serve. (If the salad seems too stiff once chilled, loosen with a couple of tablespoons water.)
4. Serve the salad on a bed of iceberg lettuce, garnished with precans and sliced olives, accompanied with toasted (edges trimmed off) bread.
HHHMMMMMMM!!!!!!
