Girl's Weekend
Nothing really exciting though. My husband left Friday morning for a Souly Business weekend, so it was just me, the dog and the cats, all girls. I spent a lot of Friday at Centennial Place and just relaxed when I got home. I think I did some knitting and watched a movie on tv. I made dinner - steak, spinach and bread and had a quiet night.
Saturday I had a kid's cooking class at Cook's Warehouse where the menu was Asian Appetizers. Once I got home, Maggie was more than happy to nap with me. Dinner was Mac and Cheese! I made my menu, read and watched TV. Girl's nights are NOT exciting.
- Baked Sausage Wonton Cups
- Chicken and Cilantro Bites
- Thai Crabcakes with Cilantro Peanut Sauce
- Wonton Cannoli with Ginger Sauce
The class was small, only 8 students, but they as usual did a great job. All the appetizers were good, my favorite was probably the Chicken and Cilantro Bites. We held them in the warming drawer until we were done with the rest of the appetizers and they held nicely.
This is a rare shot of everyone actually reading before starting!
More Reading!
Chicken and Cilantro Bites from Gourmet Magazine May 2005
- 1/4 cup soy sauce
- 1/4 cup rice vinegar, not seasoned
- 1 pound ground chicken, not breast
- 1 large egg
- 1/2 cup fresh cilantro, chopped
- 2 whole scallions, finely chopped
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 3/4 cup cornstarch
- 1/2 cup vegetable oil
- Stir together soy and vinegar in a bowl for dipping sauce.
- Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
- Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)
- Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner.
- Serve meatballs with dipping sauce.
Sunday was church, a quick trip to Publix and home for breakfast. I also hit the library so I'd have books for the week. Today I need to make flowers since my cake final is tomorrow. I'll make the cake tomorrow and finish decorating it in class tomorrow night. That's the plan.
Our menu for this week:
- Sunday: Roast Salmon, Potatoes and Sauteed Spinach
- Monday: Chicken Noodle Soup
- Tuesday: whatever
- Wednesday: Pork Roast, Sweet Potatoes and Broccoli
- Thursday: Pasta, can't remember what kind right now
- Friday:open right now, lazy during girl's weekend
I'm going to make some daisies now while I'm rested and able to do tiny, tedious things.
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