I am trying a new baked chicken recipe tonight. I started with a fresh chicken (cut up) which I washed, dried and seasoned with salt & pepper. Then, I dipped each piece into a mixture of butter, mayonnaise and spicy mustard and then rolled it in a mixture of crushed seasoned stuffing mix. This is baking now. It smells very good. I’ll let you know how it turns out.
We are finishing a bottle of this Beringer California Cabernet. Tom bought several bottles the other day because it was on sale at our local grocery store and we both like it. It is a satisfying, everyday mid-week quaff. I like it because the flavor is fruity yet complex and the finish is long.
We are incredibly thankful that our son, Tony, is back at his home in Paju, South Korea, after his 4-week trip to Nepal. During Tony’s hike in the Himalayas, he became very ill with High Altitude Pulminary Edema (HAPE). Tony hiked for 10 hours to get to a hospital and received aggressive treatment. Tony is fully recovered and is back at his teaching position. I can’t wait for Tony to come home (which we expect him to do in September). I miss him.
