Saturday, November 23, 2019

Annual Osage-Orange Road Trip

After the breakfast, Joan brought up our annual trek for osage-oranges. Since the weather report was favorable we decided to go for it.

We drove to Aurora and our favorite osage orange tree on the front lawn of Mrs. Morehouse.

Since there are plenty of osage-oranges left on both trees foragers should have success for the next several days.

To reward ourselves for our hard work we went to The Sunset for dinner. The food is always excellent here - I had eggplant lasanga and Joan had a Julienne Salad.


Sunday, November 14, 2010
Friday, November 13, 2009

Tuesday, November 19, 2019

Oven Chicken Cordon Bleu


6 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt
1/4 teaspoon pepper

6 slices of deli ham

3 slices aged Swiss cheese, halved

1 cup panko (Japanese) bread crumbs

cooking spray


2 tablespoons all-purpose flour

1 cup 2% milk

1/2 cup dry white wine

1/4 cup finely shredded Swiss cheese

1/4 teaspoon salt

1/4 teaspoon pepper


  • Preheat the oven to 375 degrees; arrange chicken in a greased 13x9 in. baking dish.
  • Top each with 1 slice deli ham and 1/2 slice cheese, folding ham in half and covering chicken as much as possible.
  • Sprinkle with bread crumbs. Carefully spritz the bread crumbs with cooking spray, keeping the crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer insert in chicken reads 165 degrees.
  • For the sauce in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook or stir 1-2 minutes or until thickened.
  • Reduce to medium heat. Stir in the wine and Swiss cheese and stir 2-3 minutes or until cheese is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat untill ready to serve.
  • Serve with chicken.
Serves 6

Recipe by Ronda Eagle, Goose Creek, SC

Friday, November 15, 2019

Bay Scallop Chowder


2 tablespoons butter

1 onion, chopped

1/2 cup chopped celery

1/2 cup chopped unpeeled red potatoes

1 small red bell pepper, chopped

1/4 teaspoon dried oregano

1 pound bay scallops

2 cups half-and-half

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup fresh parsley


  • Melt butter in a large heavy saucepan. 
  • Add onion and next 5 ingredients (onion through oregano). 
  • Sauté 10 minutes. 
  • Add clam juice and scallops. 
  • Cook 5 minutes (cover longer until vegetables cook).
  • Add half-and-half, salt and pepper. 
  • Cook until throughly heated. Stir in parsley.
Serves 4 
Recipe by Larry Olmsted

Thursday, November 14, 2019

Week 48

Graff provides a vivid perspective of 9/11 without becoming too emotional.

Week 47

Recalling George Santayana's famous quote, I engaged in my second graphic novel with a need to remember.

Thursday, November 7, 2019

Week 46

Lacking Virgil’s sense of humor and missing Virgil’s snappy dialogue plus not being a page tuner might disappoint true Sanford fans. But Virgil’s old friends appear along the way.

Sunday, November 3, 2019

Week 45

Where’s the mystery? If it was hidden among the explicit sexual passages, or the music/choir lingo, or the multitude of characters, then it eluded this reader.