Happy New Year! With the New Year always comes the urge to purge for me. The accumulations of the year suddenly seem like they might overwhelm and smother me. So I have been busily cleaning, organizing, and filling the recycle bins.
Resolutions? I suppose I'm going there too.
Number 1: I would like 2008 to be the first year that I am 100% smoke-free. I did pretty well last year, but alas, I had a few slips. Chantix has been a wonder drug for me; no ill side effects, and it really does kill the urge 99.9% of the time for me.
Number 2: Stick with the gym. I have been going pretty regularly since last March. When I started I thought 10 minutes on the elliptical was going to kill me (and I wasn't smoking at the the time). I am now up to an hour, and I am there most days. Going to do a few training sessions to get a routine going for all of the machines and other body parts I am currently ignoring.
Number 3: At least double my personal chef business. After the purging and organizing is complete I really need to work on this year's marketing strategy.
I have made time to make some nice meals. (I am working on getting a new camera so I can post photos.) I jazzed up the usual pork roast and sauerkraut with a little vermouth, cider, a Granny Smith and a topping of Muffalata Mustard from Garden Vineyard Grove. I also made this Chocolate Hazelnut Tart from Gourmet magazine. Easy and delicious!
I made a good Parmesan Crusted Chicken the other night. I took two bone-in breasts and removed the skin (use a paper towel for a good grip, and pull off). I mixed about third of a cup of preshredded parm (the kind you buy in the tubs in the deli case, not the good stuff), with a good splash of vermouth, a tablespoon or so of finely chopped fresh rosemary, a good shake of Penzey's salt-free Mural of Flavor Seasoning, and a few tablespoons of Panko breadcrumbs, until it formed sort of paste. Patted it on the breasts and baked on the top rack 35-45 minutes (depends on the size of breast and mine were very different in size). The crust stayed on nicely and was really tasty. The second one was also good cold for lunch.