Sunday, July 3, 2011


All the pieces of my current writing project are done except one. Hopefully, this week I can steal away some time to finish the meat of the thing. It's a powerful package.

Here's another recipe for busy writers. I made this yesterday and loved it. The apricots hold up real well and don't turn brown or mushy the second day.:

Cranberry Apricot Chicken Salad
- Use leftover chicken or grill boneless skinless chicken breasts (I used a grill pan).
- Chop chicken.
- Add chopped fresh apricots, dried cranberries and mayo. Season with salt, pepper and a bit of tarragon
- Serve over lettuce, between bread or eat it straight

I've been shuttling back and forth to the hospital all week. This morning, I picked a bunch of hydrangeas and brought them with me. Would I love them as much if they were pink? The soft blue petals are striking They remind me of fresh fallen snow.

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