Gleanings of Wheat

Thomas Brady performing Sophia In Paris

Experiment time. Basically I grabbed two spices out of the cabinet and threw them on some chicken. The house was split on how it turned out. 1 onion, thinly sliced 1 chicken breast per person 1 tbsp ground ginger 1 tbsp ground nutmeg 3 cloves garlic, thinly sliced 1 tsp lemon juice evoo for drizzling Coat a skillet with evoo over medium-high heat. Add onions and lemon juice and cook until onions carmelize. Remove and keep warm. Next sprinkle ginger and nutmeg on chicken; add to skillet with the garlic. Cook 5-7 minutes, or until cooked through.

I realize that most, if not all, of my visitors are not from my area but I thought that this was neat enough to post anyway. A local radio station is collecting one million Bibles to send over seas. I heard them say that the average American Christian has up to 7 Bibles sitting on their shelves...and most of them are simply collecting dust. So, if you have some spare Bibles sitting around and are willing to mail them you can find out more here. WBGL 's Operation Bare Your Bookshelf

Madeleine Peyroux performing Careless Love

Back in April I went to Nashville and while I was there I had a great meal at Loveless Cafe . Well, I've dug up a recipe for the BLT I had. Enjoy, I know I did. 3 to 4 slices of green tomato Salt Black Pepper 1 cup yellow cornmeal 1 cup canola oil 3 to 4 thick bacon strips (cooked) 2 to 3 lettuce leaves 3 tablespoons mayonnaise 2 slices toasted wheat berry bread Season sliced tomatoes with salt & pepper and dredge in cornmeal. Heat the canola oil in a skillet. Fry the tomatoes until crisp and golden brown on both sides. Spread the mayo on the wheat bread. Add lettuce on both sides of the bread. Add the fried green tomatoes and bacon. Build the sandwich and cut in half.

More music to eat by, I hope you enjoy this guy as much as I do. The Man Who Plays The Mandolino

I decided that over the summer, after much prayer, that I was going to go back to school. It has been some time since I graduated high school and I never made it to college though I wanted to go. Well, it seems that this is where God has led and I plan to see it out. As I get adjusted to my new routine the cooking may suffer, which means the blog will suffer. I hope not, but it may happen. So, if I don't post for a week come back the next week (or use a subscription method) and I'll try to have something up. If nothing else I'll try to dig up some more music to eat by .

I got this one from Epicurious , and it turned out splendidly. I haven't tried anything from their site before (that I'm aware of), but I plan on making more visits. 1 large garlic clove, minced and mashed 1 tablespoon anchovy paste 1/4 cup finely chopped flat-leaf parsley 2 tablespoons olive oil, divided 4 (1/4-pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick) 1 large plum tomato, cut crosswise into 8 slices, discarding ends Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper. Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil. Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just

Foodnetwork goodness . 6 extra-large egg yolks, at room temperature* 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar (optional) Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with

I'm not sure where I got this recipe. I think it may have been in a Walgreens flyer or something. At any rate it was quite good. See below for my subsitutions. 3 tbsp evoo 2 tbsp lime juice 1 tbsp chopped fresh cilantro 1/3 tsp salt 1 chopped head romaine lettuce 2 diced medium tomatoes 1 medium cucumber, peeled, seeded, & sliced 1 lb cooked chicken breasts, shredded 1 avocado, pitted, peeled, and sliced salt & black pepper to taste Whisk together oil, lime juice, cilantro, salt, and pepper into a small bowl. Combine lettuce, tomatoes, and cucumber in a large bowl. Toss with half the dressing and season to taste with salt & pepper. Toss chicken with 1 tbsp of remaining dressing, add to salad. Top with avocado & more dressing. ** Notes: I didn't have a cucumber or cilantro in the house so I skipped the cucumber and replaced the cilantro with a basil & oregano mixture. I also used lemon juice in place of the lime juice and I grilled the chicken.

I saw this at Kim's and as I was getting ready to do it Carla shot her answers off. 1. What was the first blog you read? I am pretty sure it was Slice back when it still had a blogspot address. 2. Do you still read that blog? Eh, not so much anymore. I started reading it when I started seeing some strange things in the church I was going to (read: a mix of PDL & Emergent) and wanted to do some research on the things. I've got my mind made up about these things now so I don't stalk the blog as much as I used to. 3. Do you have a blog crush, in other words, is there a blogger you’d love to meet? A crush? No. Admiration? Yes. People I'd love to meet b/c I've been blessed by them: Carla , Kim , Amy , David , Tim , and Doug . 4. Upon meeting would you crumble and mumble under the pressure, blurt out something incoherent, or blush madly? The blushing would be a little strange, I think. I'd probably be a little more quiet than I normally am. 5. If you could

As promised here is another recipe for Fried Green Tomatoes, except that they are baked and not fried. Enjoy! 4 large firm green tomatoes salt and pepper 1/2 cup brown sugar 3/4 cup coarse buttery cracker crumbs 4 tablespoons butter Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes.

I burned the dinner I was going to be posting this morning, so instead of a recipe I'll start off a new feature that I was planning on unveiling soon. Here is music to eat by: Glenn Miller's Moonlight Serenade on Mandolin

Based on this dish from MyRecipes. One of the two rug rats even liked this! 4 teaspoons olive oil, divided 1/2 teaspoon salt, divided 1 1/4 pounds chicken breast tenders 1/2 cup balsamic vinegar, divided 2 cups red bell pepper strips (about 2 medium) 2 cups vertically sliced onion (about 1 large) 2 (8-ounce) loaves focaccia bread, cut in half horizontally 4 ounces provolone cheese, thinly sliced 1/8 teaspoon black pepper Preparation Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 m

I have tomato plants. Lots of them. LOTS of them. And I also enjoy fried green tomatoes quite a bit so I'm going to be posting (not all this week) various versions of the recipe for you guys. I found this one over at Simply Recipes . 3 medium, firm green tomatoes 1/2 cup all-purpose flour 1/4 cup milk 2 beaten eggs 2/3 cup fine dry bread crumbs or cornmeal 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.