It's not that I've been in a cave for the last few weeks, it's just that there hasn't really been anything super exciting to write about, and I'm trying very hard not to bore you all. Although nothing stands out in my mind as especially blog worthy, there are a few things to mention.
First, and most exciting, a thank you to all my friends and supporters who helped me reach my goal of $2500 for the Houston to Austin BP MS150 2010!!! This is a very exciting milestone and I thank you all soooo much from the bottom of my heart.
Also exciting, for those of you that don't know, I've officially converted over to the dark side... I now own a Mac. I've had it for about a week and 1/2 now and I'm finally getting used to it, and have updated all my software/iTunes/iPhone/etc. I haven't played with the iPhoto much yet, mainly since I haven't taken many new pictures, but I have been able to iChat with a few people. It's kinda awkward, but I think I'll get the hang of it. Sometimes I feel like I'm yelling at the screen, and it's a little weird for someone to be looking at me while I'm chatting with them over the computer. You know, it's like text chat meets the phone and someone is watching you. Anyway, I can see how it will be useful in the future.
At this point I wish I had a new recipe to share with ya'll, but truthfully, I haven't baked much in the last few weeks (I know, horror), and what I've made cooking wise hasn't been exciting enough to write home about. I did make some pecan crusted chicken the other week using dijon mustard to coat the chicken before covering with minced up pecans. Usually one would use whipped egg to do this, but I feel the mustard gives it a nice flavor. Sear in a hot pan on each side 2-3 minutes, then stick it in the oven (you know 350 deg until done, I pull breast meat out at about 150, it will continue to cook as you let it sit on the counter). If you have an oven safe pan, you can put it all in there at one time, but remember that when you pull it out, that pan handle is gonna be HOT! Two weeks ago a saute pan was sitting on my counter and I forgot this fact. I didn't quite put myself in the hospital, but my hand was in sever pain for a few hours, and bubbled up within a week. But if you're careful when you do this, then you'll be able to remove the chicken and make a nice pan gravy with the flavor droppings that are left in the pan.
Enjoy your week and hopefully next weekend I'll have a chance to bake up something yummy, and blog about it.