Since we rented our home until I was a senior in high school, we never really did yard work together. We lived in an enormous duplex with the home owner on the other side of our living room wall. There was a large back yard with plenty of space for two kids to run around but we weren't allowed. Mr. Grumpy Pants didn't want us ruining his lawn. Instead, we spent a lot of time at our neighbor's house (a carbon copy of ours) helping to trim the hedges and skim the pool. By the time my parents bought the house, I had school, track, work and college applications to keep me busy. In fact, I only mowed my first lawn last summer.
Anyway, the kids "helped" weed the gravel space in front of our picture window. This is a very Italian-Catholic neighborhood and the realty website pictures show the previous owners had a statue of the Virgin Mary in that space. I'm thinking these nice frogs from BJ's. The kids pulled about 2.5 weeds each and then decided to ride their bikes.
Andrew and I weed whacked, mowed, and trimmed back a rose bush and our backyard neighbors vine-type bush that was overtaking our back yard. After the yard was cleaned and the tools were away, Bekkah and I rode our bicycle to Walgreen's to pick up some pictures for her summer homework journal. Rebekkah (apparently) entertained herself outside while she watched the bike and I ran in to get the pictures.
We ended the night with a delicious family dinner (recipe below) that Tucker refused to eat. Instead he threw a temper tantrum and screamed "PASTA!" until he fell asleep.
He's still on the dining room floor. I may make an outline before I carry him off to bed.
Grilled Oregano Chicken (serves 6)
Ingredients
6 boneless, skinless chicken breast halves
1 cup chopped fresh oregano
5 green onions, thinly sliced
1/2 cup balsamic vinegar
1/3 cup olive oil
2 tsp black pepper
1 tsp salt
non-stick spray
Preparation
1. Place the chicken breast halves between 2 sheets of wax paper and using a mallet or heavy pan, pound to 3/4" thickness.
2. Combine the oregano, green onions, vinegar, oil, pepper and salt in a large Zip Lock bag.
3. Add the chicken to the Zip Lock, seal bag and turn to coat. Chill for 2-4 hours.
4. Lightly coat a grill rack with non-stick cooking spray and preheat the grill to medium.
5. Remove the chicken from the marinade and place the marinade in a saucepan.
6. Place the chicken on the hottest section of the grill and cook for 10 minutes, turning once.
7. Move the chicken to the cooler section of the grill and cook for 6 minutes, turning once, until cooked through (165 F).
8. Place the saucepan with the marinade in it over medium-high heat, bring to a boil and cook five minutes.
9. To serve, spoon the sauce over the chicken.
We served with brown rice and steamed green beans.
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