will you be my blog buddy?

Hi guys!

I can't believe I am blogging! But to tell you the truth, I was kind of easily convinced. LOL But I have legitimate reasons why. I know this will have to taking some getting used to. But I think I would enjoy it....I hope you will appreciate it and come by often. But anyways....

For one, I am far away now and since you know I am still on the job hunt, I've been spending my time doing things I love to do during the time I am not applying and patiently waiting for call backs. Things like crafting, scrapbooking and COOKING! Yep. You read correctly....Not only am I watching Rachel and Martha now, I am actually putting my learning into practice....and I've actually enjoyed learning to cook.

So, I think I am going to use this blog to share with you my recipe and crafty creations and basically anything else special I have been up to here in good ole' North Carolina (and i say that in a southern draw) LOL. So here it goes. My recipe tonight was Parmesan Crusted Chicken with a side salad. The dressing was also homemade. And let me tell you, it was deeeeliccioouss!! And super simple. Here is a picture:



Doesn't it look great?! Let me tell you....it tasted great too!

Oh! And today I also decided that I needed to figure out something with the mail/bills/coupons clutter on the kitchen counter. OMG! It has become a PET PEEVE! I had to do something.....and I did...and I made it a craft project. LOL I got a notebook and I embellished it. I plan to add dividers inside too keep the mail and bills organized too! Here is what I came up with:
The front of the notebook:


The back:


The paper has sayings like "Home sweet home" and "home is where the heart is"....so cute! And yes, it reads "The Wrays"....because we will soon officially be "The Wrays!" LOL

Anyways, just 2 more months for the wedding.....I have been somewhat stressed about the whole thing. I mean, I just look at my TO DO LIST and I panic a little. But I am actually appreciating the time I have now, so I have been working on the details....but omg, 2 MORE MONTHS!!!

ok until tomorrow.....below I have added the recipe for the chicken. try it. YUMMY!

Love you all...let me know if you think you'll be passing by this blog frequently. i hope so. but even if I just have meli read it, then that's enough for me, really. Just set this as one your favorites....do it....do it NOW! OH! OH! Right below this.....like at the bottom, you can post a note to me.....tell me if you were here, or whatever comment you want to leave.....don't forget!!!

I just think it would be a nice way for us to keep in touch somehow....

Parmesan Chicken
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Monday Sep. 24 at 12:00 PM ET/PT.
Show: Barefoot Contessa
Episode: Mystery Guest




4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings