Imprisoned Again

I feel like we're trapped in a Groundhog's Day movie scenario: the last couple of Wednesdays and Thursdays have dumped another six inches of never-ending winter on us. A couple of weeks ago we had two nice days in a row. I'd thought we were Free At Last, but I was wrong. So wrong.

Because of the new, heavy, wet snow, I haven't yet returned the freshly cleaned bird feeders to their stations. But not to fear, the ones I left outside were filled and are being constantly visited by the little birdies. I will get the cleaned ones put out once I won't have to don my muck boots to do that. And the ones left out will be brought in and cleaned.

Last Tuesday was fairly nice (I only needed a heavy sweatshirt), so I went out and picked up the downed tree limbs that had been exposed by the snow that had melted. I could get to three of my nesting boxes, so those were cleaned up and are ready for new occupants. I'm glad I made the effort since they'd have all been buried again the next day. The leaves that weren't raked last fall are all disgustingly filthy. Lots of dirt had been blown in before the first snows arrived. Lots of frosts with lots of strong winds equals lots of downed limbs. There will probably be more added to the areas I've already cleared to pick up before the first mowing occurs. I still have hopes of spring and summer.

Since I'm housebound again, I'm going to share recipes. I made this first one compliant with my Whole Life Challenge (I'm one week into the current six week session) by simply subbing in dried Italian herb seasoning for the bottled Italian dressing. Easy-Peasy. I served this with rice, sliced avocado, and fresh fruit.

Garlic Butter

Chicken Tenders

1# skinless chicken breast, cut in strips

1 tsp smoked paprika

3 dashes cayenne pepper

4 Tbl unsalted butter, room temp, DIVIDED

3-4 cloves garlic, minced

1 tsp bottled Italian dressing

Salt to taste

1/2 Tbl lemon juice

1 Tbl chopped parsley

Lemon wedges

Season chicken with paprika and cayenne. Set aside. Heat a heavy skillet over high heat. Add 3 Tbl butter. Once melted and sizzling, add chicken. Cook 1-2 minutes, then turn pieces over and cook other side 1-2 minutes. Push aside, add remaining Tbl butter and add garlic. Put Italian dressing on the chicken. Stir to combine all. Add salt and juice. Cook until charred on all sides. Add parsley and stir. Serve with lemon wedges, squeezing lemon over chicken.

It's asparagus season, despite mine still being well below snow and mud. I'm buying it for now. Here's another way to prepare it: rinse the bunch, cutting off the tough stem ends. Melt some butter (or ghee) in a heavy skillet over medium-low heat. Sauté a minced shallot. Shove that to the sides and place the asparagus in the center. Add a pint of rinsed cherry tomatoes (I used a variety pack for all the colors) to both sides. Stir to coat all with the butter, then cover. Lower the heat, and let steam until the asparagus is crisp/tender. It should still be a pretty green. The tomatoes might pop, and that's fine. Squeeze a few wedges of lemon on top and serve. Leftovers can be eaten cold, but also heat up nicely in the microwave.

I've used this next recipe as a salad dressing, over cooked pasta, and as a marinade for chicken. I'm going to use it with fish (probably salmon) soon, and most likely with the pork chops as suggested.

Lemon/Basil Vinaigrette

1/3 C EVOO

3 Tbl lemon juice

1 Tbl lemon zest

1/4 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp garlic powder

1/3 C packed fresh basil, chopped

Blend all together until smooth, pour over salad. Or use as marinade on chicken, pork chops, or fish.