midnyte

I''ve been busy all day with my new machine. They inspected it and told me to use it if it works. Sure enough it seems to. It is a little out of allignment and the self threading mechanism is broken and I noticed a couple other things a little squidgy, but I was able to embroider some stuff.

Figuring out the software was the most difficult part. I did manage to create the little skull and cross bones from scratch and I also did the SG logo. So yay for me figuring the thing out.

I've been really depressed about my birthday comming up. Doing this kind of helped me forget about it and I feel a little better today. 29 I'll be. My last year of my 20's is a little scary because 30 was always my "scary age" and now here I am. I feel it too. I have changed a lot and let a LOT go. I'm glad I think I am a better person for it. I wish I could have done it years ago, but then what is youth for? How does it go, the German saying, Too soon old, too late smart. And then there is the other unrelated one I like, When the cock is up the brain is down. But I don't suffer from the latter, well not directly, indirectly all the time I'm sure, but anyway. Too much caffiene for me.

I'm off to try more embroidery stuff.



Oh and here is a recipe I just tried tonight for dinner. Mmmm This was fabulous. It is not at all sour either, not bitter, not anything but fabulous. I wasn't sure what to expect when I decideded to try it, but it is actually very sweet and delicious. I can't think of anything it tastes like, but it is just really really good. And it is incredibly elegant look yet took me all of 10 min to prep. Then there is the 25 min of cook time, but you can ignore it during that time. I encourage everyone who eats meat to try this and if you don't eat meat, try it with some textured vegitable protien of sorts. It is worth it.

INGREDIENTS:
1/3 cup olive oil
1/2 cup coarsely chopped fresh basil
4 bone-in or boneless chicken breast halves
salt
freshly ground black pepper
1 cup chicken broth
1 cup white wine
2 tablespoons balsamic vinegar
2 bay leaves
1/2 teaspoon ground dried thyme
2 cups water
1 cup uncooked long grain rice
1 pint grape tomatoes, halved (be SURE to use GRAPE tomatoes, they are very sweet and lend a LOT to this dish, if you use others you'll be sad.)

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DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. Scoop basil out of oil with a slotted spoon, and drain on paper towels.
Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. Stir in chicken broth, wine, and balsamic vinegar. Season with bay leaves and thyme. Cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.
In a small saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
Place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. Spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.