Damage to Mick – zero
Damage to car – bad, but repairable
Damage to deer – terminal.
At first glance, the car doesn’t look too bad, but one headlight is smashed, the bonnet (hood) is dented and warped, and the side panel is cracked and hanging loose. But at least Mick was only shaken, not stirred, and that’s the main thing. Still, one cannot help but wonder, what else is going to go wrong?
On a brighter note, my latest article for Oklahoma Living Magazine can be found here:
The article is about a recent visit to a local arts center called, Hungry Holler, home of renowned artists, Jan and Marc Meng. Jan is a self confessed gourdphile, who creates beautiful works of art from homegrown gourds. The article shows some of her work on exhibit in their small rustic gallery. If you’d like to see more, check out their web site at: http://www.hungryholler.com/
Marc is known as the Zen Spoonmaster as he lovingly handcrafts cooking utensils from woods such as maple, wild cherry and walnut. Each spoon he creates is totally unique and will last a lifetime. Also the spatulas are made for right and left handed cooks.
I have begun my own collection as you can see below, and will be adding to it on my next visit. Why not treat yourselves this Christmas? You’ll be glad you did, these spoons are a pleasure to work with.
Anyway, without further ado, on with the recipe.
This is another recipe from the BBC Good Food magazine, so kindly sent to me by Beth at: http://jamandclottedcream.blogspot.com/
I did make a few alterations to the recipe, the main one being I didn’t cook the bacon with the chicken. American bacon is of poor quality compared to British bacon, and cooking the two together would have resulted in a lot of bacon grease. Also the quantities of wine and cream seemed a bit stingy, so I increased those. The result was fabulous. Mick absolutely loved this dish, and pronounced it a definite keeper.
Chicken with Creamy Bacon Penne
5 slices thick bacon, chopped into 1-inch pieces
1 tablespoon olive oil, and a little drizzle
2 skinless, boneless chicken breasts
1/3 cup dry white wine
1 cup frozen peas
1/2 cup heavy cream
8-ounces penne pasta
Black pepper, to taste
- Boil pasta for 5 minutes, drain into a colander, drizzle with a little olive oil to prevent it sticking together.
- In a large skillet, over a medium high heat, cook bacon until crisp. Remove bacon from pan, and set aside on paper towels to drain. Drain bacon grease from pan, but don’t wipe or clean pan.
- In same skillet, heat olive oil over a medium heat, and cook chicken for about 5 minutes each side.
- Pour in wine and allow to bubble until half the wine has evaporated.
- Add peas, cream, penne, and bacon to skillet, and season well with fresh ground black pepper. Do not add salt as the bacon already creates a salty taste.
- Cover pan and cook for a further 5 minutes, until chicken is thoroughly cooked and all other ingredients are heated.
Serve immediately. Yum!