Indio, California: The winds appeared
late last night and blew all day, picking up quite a bit this evening. We both
ran and then went out on errands, returning to our motorhome to meet with the
contractor and architect who will be working on our "build-out" while we are
back in Oregon this summer.
The Lovely Lisa teases us that we have a contractor,
architect - not to mention a landscape architect - for a campsite. She does
have a point... but that is the way it works down here.
When in Rome...
The architect is happy we want to keep as much lawn as possible, as it
is the custom in this resort to pave every inch of most lots. Not to mention
how excited the landscape guy is about getting to incorporate actual grass
into our landscape plan. By the way - our landscape "plan" is to create some
sort of berm with serious plantings to persuade passing dogs from using our
lawn as their bathroom. You all know I love me some puppies, but I want to
keep the lawn "clean" as Leo will be crawling/walking on the grass.
Okay, so call me obsessive.
Go ahead. Call me obsessive.
I'm okay with that.
Speaking of Leo:
What a drooling cutie! Wait - is he standing up in his crib?
Lenny, reading one of Lisa's childhood books to Leo
Leo is starting to look like a little boy. No longer an infant.
Is there a way to reverse time?
Since we were basically trapped inside our motorhome this evening due to the
howling winds, I decided to test a recipe from one of the many food magazines DT
brought back to me from our home in Oregon. Bon Appetit featured several "sheet
pan" recipes - meals cooked in the oven. Trouble-free. One pan to clean.
Right up my alley.
I decided to try
Parmesan Chicken with Caesar Roasted Romaine from the March 2012
Magazine - basically panko (Japanese bread crumbs) and parmesan encrusted
chicken breasts oven roasted, with romaine lettuce halves placed on the baking
sheet for the last few minutes.
A mixture of panko, parmesan, garlic, parsley and olive oil
is pressed into chicken breasts and baked at 450°.
During the last few minutes of roasting, halved romaine
lettuce hearts (drizzled with garlic and olive oil) are placed on the baking
sheet and finished in the oven.
The dish is plated with a few anchovy fillets placed on the
roasted romaine lettuce. Lemon wedges are provided to squirt over all.
This recipe is definitely a keeper - BUT - the
recipe calls for roasting the chicken breast for ten minutes, then adding
the romaine lettuce and roasting for an additional ten minutes.
Don't know what size chicken breasts they were using, but the breasts I used
were organic and Dolly Parton-esque. They required 20-25 minutes - even at 450°.
The meal was delicious and worth keeping in the rotation. Easy.
REPORT: I slogged through three miles - and I had to walk a few times.
It was cold. It was windy. My hip hurt. I'm old. Tonight I applied Tanqueray therapy for my
hip and I will take tomorrow off. I'm only human.
Until my next update, I remain, your roasted correspondent.
Motorcoach Country Club -
The Crown Jewel of Motorcoach Resorts. 400 sites, three pools, three spas,
fitness center, golf, bocce ball, tennis, 2-mile waterway, fine-dining
restaurant, bar, security, free wifi, planned activities, perfectly maintained.
Sites for sale or rent.
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