Thursday, September 17, 2015
Monday, September 14, 2015
Review: The Chocolate Lovers' Christmas
The Chocolate Lovers' Christmas by Carole MatthewsMy rating: 5 of 5 stars
Perfect, as usual!!!
View all my reviews
Review: Twist of Faith
Twist of Faith by S.D. PerryMy rating: 3 of 5 stars
Not my favorite Star Trek collection...but I have read worse.
View all my reviews
Thursday, September 3, 2015
Friday, August 28, 2015
Review: An Autumn Crush
An Autumn Crush by Milly JohnsonMy rating: 4 of 5 stars
Goodness....this one made me cry! Wonderful but definitely pulls at the heartstrings!
View all my reviews
Wednesday, August 26, 2015
Review: Bride Without a Groom
Bride Without a Groom by Amy LynchMy rating: 1 of 5 stars
I did not finish this one...I couldn't!
The main character is a spoiled, self-indulgent, lush! She expects everyone & everything to focus only on her! She spends her boyfriend's money on a wedding that he has no interest in!
This woman wants to get married for the designer dress NOT to be a wife!!!
She is horrible!
I cannot stand selfishness to this degree! Her boyfriend is out of the country and she can't even be bothered to take out the trash because it's "his job"! SERIOUSLY?!?!?!?
I have no patience for women like that in the real world and I will not tolerate them in my book world!
Don't waste your time kids!
View all my reviews
Tuesday, August 25, 2015
Saturday, August 22, 2015
Monday, August 17, 2015
Review: The Little Kiosk By The Sea
The Little Kiosk By The Sea by Jennifer BohnetMy rating: 4 of 5 stars
Charming, Chick Lit :c) Fun for the summer.
*Advance netgalley title :c)
View all my reviews
Friday, August 14, 2015
Tuesday, August 11, 2015
Friday, August 7, 2015
Wednesday, July 29, 2015
Thai Chicken with Carrot-Ginger Salad
2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro
Directions:
Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
Subscribe to:
Posts (Atom)