Last evening, I wanted something hearty and easy to make. I'd been making beauty products all afternoon and was ready for a nice dinner. Wasn't in the mood for fast food, didn't feel like going to a restaurant, and my husband had a series of meetings that day and was probably going to be as hungry as I was! :) The garlic infused turkey breasts was just the thing.
What you'll need:
The turkey breasts tenderloins, of course.
Cooking wine. ( 1/2 cup)
Olive Oil. (1/2 cup)
8 tsp minced garlic
2 tsp salt
2 tsp cracked black pepper
I did the next step in two hours, but if you're planning your meals beforehand, you can do this next step for up to 72 hours prior to cooking.
After rinsing turkey breasts, use about half of the minced garlic to spread evenly onto the top end of each tenderloin, tightly wrapping each individual slice with saran wrap.
In a skillet, prep your olive oil, cooking sherry, salt, pepper, and remaining garlic on a medium setting.
This week, I've been enjoying some of my favorite outdoor areas in the city, one of which is Commons Park.
It's wonderful to have a park like this right in the heart of the city, a bit of a break from the hustle and bustle, while connecting downtown with the highlands.
The South Platte River runs through Commons, and while standing in the center of the park, there are no shortage of amazing views of the city. It's a wonderful location to check out fireworks shows that happen throughout the year as well.
This summer, there's been an added treat, as stunning sculptures by artist Jorge Marìn have been displayed in the area.
Jorge Marín is a Mexican sculptor and painter. He has been an active figure in the contemporary art world for the last 25 years. He began to sculpt ceramic in the early 1980s. Bronze has been his preferred material for the last ten years. His work often depicts horses, centaurs, garudas, children, madonnas, acrobats, along with elements such as spheres, masks, arrows, b...
a small store selling fashionable clothes or accessories.
a business that serves a sophisticated or specialized clientele.
"a small investment boutique"
Who doesn't love a fabulous boutique? If you don't, you may want to get acquainted with a few.
This week I visited Queen City General Store, which originally housed Pandora on the Hill, the boutique which sponsored the first craft fair that I ever took part in.
The first time that I walked by here it was late spring, and I actually did a double take.. not because Pandora on the Hill was no longer there, ( I subscribe to their emails and was aware of their new location) but because I saw a lot of succulents in the window (score!) as well as a number of interesting items. Unfortunately it was before 11a when this store opened, but I made sure to dedicate to memory that there was a cool new boutique in town.
I was able to visit about a week later, and was thrilled to find their interesting and...
First of all, how amazing to just experience actual photos. Not what's stored on the Canon, computer, or iPhone.... actual photos.
In jr. high and high school, I loved creating collages. "Show Off" style binder folders for school held photos of family, friends, and boyfriends. Thumbing through magazines, cutting out my favorite images to bring various moments from here, there, and everywhere were also brought to life.. all in one place.
Scrapbooking was the natural next step after collages. Digitally, I have an endless scrapbooking collection, yet with numerous photos and fun thoughts of the moments, physically creating the albums is one of my new favorite things, and the books will be adorning the shelves inside of this loft. :)
Two pages in, I was 15 again, mixing moments and words almost faster than my hands could put the combination together. Therapeutic. Priceless.
M Lundy is the Founder and CEO of 303 Face | Body, as well as creator of 303 Home |...
Lundy. Pronunciation: /ˈlʌndi/ 1A granite island in the Bristol Channel, off the coast of north Devon. 2A shipping forecast area covering the Bristol Channel and the eastern Celtic Sea.
.... or Chicken a' la Lundy, the dish.
After a day of reformatting parts of 303 Face | Body, I didn't begin dinner until 8pm. Oh who am I kidding, that is not so uncommon for me.
I also knew that this dish would not take long to create at all, so we were eating within the hour. I literally came up with this recipe while I was at the grocery store this morning. I'm sure a lot of cooks would agree that this is not a hard thing to do. You know what taste good together, and part of the fun with creating recipes is experimenting.. food science, if you will.
I affectionately named this dish while I was cooking it- Chicken a' la Lundy, why not. :) What you'll need:
Busy days and sleepy nights have caused what was originally planned as a late winter project to go into a mid-summers shame, as I still have not made five photos of mine (which I've already selected by the way) into the wood panel photos that will sit above the cupboard there in the five easels pictured.
Growing tired of looking at the empty easels, I recently set my mind at ease while I created a temporary fix here with an assortment of cookbooks on display. I really love the way the temporary fix looks, however I must eventually get the pictures done!
M Lundy is the creator of 303 Home | Loft | Wellness and Founder of 303 | Face | Body who always sets her sights on a myriad of projects and is happily overloaded. :)
"Oscar Style" Topped with asparagus, crab cakes and bearnaise sauce. Bearnaise sauce (French: Sauce béarnaise) is a sauce of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction.
I originally meant to write this post last evening, however I could hardly keep my eyes open, and retired to the bedroom to meet up with Mr. Sandman.
One of my favorite restaurants is Ruth's Chris, and having the steak prepared "Oscar Style" is usually my selection. I thought I'd give it a go at home, sans the asparagus.
My husband and I went up to the market and bought a nice london broil, along with a cut of salmon for the oscar portion. I flavored the steak with the all purpose seasoning pictured here from Savory Spice Shop, along with a bit of pink himalayan salt.
For the bearnaise sauce, I used salmon that I put under the broiler for ten minutes with fresh squeezed lemon and a dash of sweet paprika. You'll also need:...