Friday - Variety Day

It's Friday!  I have a few things to do, but a little of everything which I like.  This week overall was a variety week after having camp  every day last week.

This week I had my class at the Y on Monday night, I so enjoy my monthly class at the Y.  Tuesday I was going to clean but I managed to avoid that totally and did some relaxing.  Wednesday I had a library cooking program in Fayetteville.  The program was sold out (it was free but signup required) with about 28 kids from age 4 to 12. 

The library summer theme this year is "Make a Splash at the Library" which is not a favorite of the librarians since books and water should not mix.  My program was Water, Water Everywhere and I made fish (lives in the water), zucchini (contains water) and lemonade (made with water).  The kids helped me cook and everyone sampled.  I have no pictures because an hour long program + kids helping + tasting for all does not equal pictures. 

Thursday I had a personal chef customer.  It was a little strange because usually I see my customer and don't see the kids.  My customer started a new job recently so I just got to say goodbye to her and the kids are off school so I got to see them.  I had a good day of cooking and in addition to the meals I left them a treat of fresh fruit. 

Today is starting out well.  I like to get to my desk about 6 when I'm not working but didn't get here until 7.  I decided to pick up a row of knitting while I was rested and I also did one row.  About 7 more rows and the baby sweater is done!

I checked email at my desk, emptied the dishwasher and made a meal for my Loving Meals MInistry.  The family has three young children and the mom is on bed rest due to have twins.  They need food!  I made Chicken Piccata with Mushrooms big enough to avoid.  It's a lighter recipe from Eating Well.

Chicken Piccata with Pasta and Mushrooms from Eating Well January/February 2008
serves 4

• 6 ounces whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 1 10-ounce package mushrooms, sliced
• 3 large cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter

1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Now I have a load of laundry in, I need to dust a little, maybe vacuum, make a menu for us for next week, get to the bank.  Next week is another session of kid's cooking camp.  So much fun but I need easy meals for that week so I can make sure I don't avoid Jazzercise. 

I have a training session with KitchenAid this morning so need to be ready to watch online at 10:00.  Going away party tonight so no need for dinner for us!