Reading

I really enjoy reading, but I have terrible reading habits. Once I pick up a book and start to read it’s like a horse race with a gallop to the finish line. Can’t keep the damn things down, take them with me to bed, bathroom and even stop watching the boob tube after dinner. Over the past year or so two of my daughters, who think I should be reading more instead of sitting at this computer, keep giving me books in an attempt to make me pick one up. My eldest recently gave me a copy of one of Stephen King’s book of short stories. I figured, how can I go wrong with a book of short stories, I can always stop after each one? Well, wrong, wrong, wrong. I knocked that one down in a couple of days. Into second week I’m on number three. Four hundred ninety eight pages and only one hundred thirteen pages to go.

Trip to Myrtle Beach next week will put an end to the marathon and give my eyes a rest. Actually, except for a few weird dreams while reading Stephen King’s, I’m quite happy I started again. Along with my little exercise program I hope I’m able to keep it up……not bad habits to have.

At the same time I still want to hit the computer, delete all the crap emails and occasionally enter something on the blog site. Don’t want you people to forget all me. I doubt that many of you are that interested in getting a recipe along with my blogs, but I don’t really care, I’m going to keep sending them. Here’s one that I haven’t made yet, but it looks interesting and I’ll be sure to try it when I get back from swinging my clubs six hundred or so times next week. Hope they don’t take too much money from me, so I’ll have enough for the ingredients.

Garden Skillet Dinner

12 oz. Pennsylvania Dutch Broad Ribbons

1 lb uncooked chicken diced

1/4 cup flour

1/3 cup olive oil

2 tablespoons garlic, minced

1/2 cup red bell peppers cut into strips

1/2 cup carrots, peeled and cut julienne

1/2 cup celery, sliced

1/2 up broccoli florets

1 tablespoon dried basil

3/4 cup chicken broth

3/4 cup heavy cream

Salt and pepper to taste

Cook ribbons according to package directions. Toss chicken in flour. In a large skillet over medium heat, sauté coated chicken in oil until browned. Add garlic, vegetables, basil, and cook for 2 minutes. Reduce heat to low, slowly stir in chicken broth and then cream. When the mixture has slightly thickened, stir in hot ribbons. Season to taste with salt and pepper. Serves: 4 – 6