July 2007

Posted At : July 1, 2007 12:21 PM
Related Categories: recipe, life, menu

Happy July!  Just a couple days until the 4th, but we have no plans other than painting. 

Today we went to church, went to DeKalb Farmers Market, home for breakfast and I just finished the first coat of paint on the ceiling.  It went on fairly well but it might need 3 coats, this is the first time it's been painted.  There was a popcorn ceiling on which we took off earlier.  The plan is to finish the ceiling today, one coat of walls tomorrow, one on Wednesday and the floor is being installed Friday.  And my sister is coming the 21st or 22nd.  This should work.

I bought fresh, Alaska salmon at the farmer's market today.  It is beautiful and is going on the grill tonight.   Also some green beans from Tennessee. 

I'm planning on paninis tomorrow, whatever Tuesday, burgers for us Wednesday with Barefoot Contessa Chinese Chicken Salad for a family at church that had a death in the family, Chicken Salad for us Thursday (a different kind, of course no mayo!) and some kind of pasta for Friday.  Saturday is Six Flags Day. 

I have a busy week coming up with my regular customers on Tuesday, Thursday and Friday.  I think I may need to make sure I get my 20 minute nap during the day.  It refreshes and lets me accomplish more than I would without it. 

Now I think it is fold the laundry time while waiting for the first coat of paint to dry.  I'll read and maybe fit in the first nap of the week.

Chinese Chicken Salad from Barefoot Contessa Parties

  • 8 chicken breast halves, bone in
  • olive oil
  • kosher salt
  • pepper
  • 1 pound asparagus, trimmed
  • 2 red bell peppers
  • 4 green onions, sliced
  • Dressing
  • 1 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon sesame seeds, toasted
  • 1/2 cup peanut butter
  • 4 teaspoons kosher salt
  • 1 teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. Place chicken on baking pan and rub with olive oil. Sprinke with salt and pepper. Roast for 35 to 40 minutes until cooked. Set aside until cool enough to handle.
  3. Remove meat from the bones, discard the skin and shred the chicken in large, bite-size pieces.
  4. Blanch the asparagus in a pot of boiling water for 3 minutes, then plunge in ice water. Drain.
  5. Cut the peppers into strips. Cut the asparagus into thirds.
  6. Combine chicken, asparagus and peppers in a large bowl.
  7. Whisk together all dressing ingredients and pour over salad.
  8. Add onions and sesame seeds and season to taste with salt and pepper.
  9. Serve cold or at room temperature.
  10. Serves 12.

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