As promised, I took lots of pictures yesterday. Most of them didn’t turn out. In fact, when I uploaded them to my computer I was mortified. I still have a lot of learning and practicing to do. Nevertheless, we had a great day yesterday and it was fun just spending the day together. I hope you all had a relaxing Sunday, as well.
We took a walk by the Marina to check out the sailboats. This is a great place to go in the evening to see all the fishermen coming in with their catches for the day. There’s always fish tales being told and lots of cheap beer flowing.
Lucas, Lauren’s boyfriend (who is not a tennis player AT ALL) challenged her to a match. Poor guy didn’t even last 15 minutes. He got hit in the eye with one of her fast serves, so he was down for the count. Guess he won’t ask to play with the big dogs anymore!
While I was cooking dinner, I caught this great shot of my mom and Lexi.
Our Sunday Dinner – Pasta with white wine and lemon sauce and roasted asparagus. Although, my pictures didn’t turn out so well, the meal was delicious.
Here’s my recipe:
Chicken with Lemon and White Wine
2 pounds of thinly sliced boneless skinless chicken breasts
Juice of 5 lemons and the zest of one lemon
2 cups of good white wine
1/2 cup of chopped fresh Italian flat leaf parsley
3 gloves of garlic (minced)
Extra virgin olive oil
1 pound of any hard pasta you prefer
In a large saute pan, heat 4 Tbsp of extra virgin olive oil and one small pat of butter on medium high heat. Lightly dust the chicken breasts with flour and add to the heated oil/butter. Brown on both sides. Add white wine, lemon juice/zest and garlic. Turn the heat down to med/low and cover. Meanwhile, bring a large pot of salted water to a boil. When it starts boiling, add the pasta and give it a good stir. The pasta should take about 6-8 minutes to cook. When the pasta is nearly done cooking, take 2 large ladles full of the starchy pasta water and add to the chicken. The wine, lemon and pasta water mixed with the flour/oil from the chicken will make a really great sauce. Drain the pasta and add to the saute pan with the chicken. Turn off the heat and stir in the fresh parsley. Salt and Pepper to taste.
Heat oven to 450.
Roll fresh asparagus in 2 Tbsp of extra virgin olive oil and 1 teaspoon of coarse salt. Put on a baking dish in one layer. Cook for 15 minutes. When you see the tips turning golden brown, you’ll know it’s ready.