Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Thursday, February 4, 2010


I found this recipe on  My husband gave it the thumbs up and he is fussy.  I liked it also.  It is surprisingly quick and simple and would be a respectable dinner party entre.  I thought it needed a little more sauce and changed things a little to eliminate some of the fat with the heavy whipping cream. We didn't miss it but if you want to make it very rich use all cream and eliminate the water and flour.    If you are not a curry fan there is not enough here to tell it is curry. It serves about 6 but not huge servings.

4 chicken breast halves cut into bite size pieces.
1/4 C. dry sherry or apple juice.  (I used the juice and it was fine)
2 tsp. cornstarch
1 large clove of finely grated garlic
1 1/4 tsp. salt
3/4 tsp. curry powder
Mix these ingredients together and marinate for 15 minutes to a few hours

Melt 2 T. butter in a large frying pan.  Saute 8 oz. sliced mushrooms until they begin to brown.

Remove from the pan and set aside.  Melt 2 more T. of butter (I used lt. olive oil here) in your pan and when it begins to sizzle add the chicken with marinade.  Stir fry until the chicken is nice and brown.  Add the mushrooms.

In a bowl mix together 1 C. whipping cream 1/2 C. water and 1 T. flour until smooth.  Pour over the browned chicken and simmer for 10 minutes.  Serve over rice or noodles.  Sprinkle each serving with salted cashews or pass around the table.  Add chopped parsley if desired. 

1 comment:

Barb said...

It works in London too! We liked it - thanks Charmaine. See you soon.