Time; …NEVER GIVE UP ON ADREAM BECAUSE OF THE TIME IT WILL TAKE TO ACCOMPLISH. THE TIME WILL PASS ANYWAY!

My version; Poll’o nan carja (chicken)

INGREDIENT’S; boneless chicken breast,one large orange,white wine,chicken broth.

                 mushrooms          butter,garlic,raisan’s,pine nut’s or sliced almond’s,orange juice

                            salt and peppar,cayenne peppar,nutmeg.

 

In large saute pan melt teaspoon real butter,add half teaspoon crushed garlic mix well add your 6-8 oz chicken breast (try to tap it down thinner for easiar cookin)evenly brown and cook on both side’s.now into pan add half teaspoon butter again,pinch of salt and peppar,good pinch of cayenne.add 3 wedges of orange cut into 9-10 peice’s,add 1/2 cup chicken broth,and add sliced mushrooms 8-19 pieces? simmer on low heat for 3 or 4 minute’s  to spread the peppar flavor even.add 1/2 cup fresh oj good pinch nutmeg and 10=15 pine nut’s.simmer slowly on low heat 5 minute’s serve with rice!!  enjoy!!

BLUE

Blue water

ring’s of aqua

twirling,

circling,

spinning in a scarlet bay.

between the surface,below the sky,

emerald green ribbon’s,cover the sky.

serene,

the ring’s of blue water,

tepid drop’s of darker rain,

landing in the pool’s of aqua marine.

 

 

 

This just seemed to come out of me,in spontaneous moments of self preservation? hopefully it will matter to some ,mabey even help your day along,give you something to think over. Duane

COLD MOUTH

beside my home,the beginning from river to lake.Masacoma.

Scallop’s Volney “

ingrediant’s;       nicely cleaned larger sea scallop’s  6-8

 egg white, white wine                        crushed whole garlic,basil,thyme,parmesian cheese,salt,peppar,flour,butter,chickrn broth,white wine,fresh lemon,half and half,fettuchini.

 

I WILL TRY AND MAKE THIS EASY TOO FOLLOW,BARE WITH ME!!  FIRST MELT 1 TEASPOOON BUTTER IN LARGE SAUTE PAN,ADD HALF TEASPOON CRUSHED GARLIC.

YOU WANT A MEDIUM HEAT DONT  BURN BUTTER!!IF U DO START OVER! RINSE SCALLOP’S IN CLEAN WATER,STRAIN THEN LIGHTLY COAT WITH FLOUR.ADD TO BUTTER IN PAN SAUTE FLIPPING TO COOK EVEN,SQUEEZE YOUR FIRST LEMON WEDGE OVER SCALLOP’S,splashed with white wine. WHEN COOKED EVEN ADD A HALF CUP OF CHICKEN BROTH,SLOWLY HEAT.NOW ADD HALF TEASPOON OF BASIL,THYME,PINCH SALT AND PEPPAR AS DESIRED.NOW ADD 1 CUP HALF AND HALF,A HALF CUP HEAVY CREAM,HALF CUP PARMESIAN CHEESE,ONE EGG WHITE. THEN SQUEEZE IN ANOTHER WEDGE FRESH LEMON.NOW FOR FINAL TOUCH 6 OUNCE’S OF COOKED AND STRAINED FETTUCHINI.IF YOUR HAPPY WITH YOUR CONSISTENCY SERVE ON LARGE PLATE,LIGHTLY SPRINKLE WITH CHOPPED FRESH PARSLEY AND JUST A HINT OF MORE PARMESIANO!! GARLIC BREAD SLICED AROUND PLATTER!!   ENJOY!! LET ME KNOW IF YOU NEED HELP OR HOW YOU DO!!