This Weekend

So, I went from this:

to this!

Change is good. I have been natural for almost 2 years, but I decided the creamy crack was the best option going forward. It happens, okay! Now that I have that out the way I cooked Kabobs and drank a glass or two of wine.

I also  made one of my best meals yet, Chicken Marsala. It wasn’t even all that difficult! I went to see the movie Flight (a good movie about introspection btw) and spent some QT with mans best friend, my adorable Yorkie, Gizmo. What did you do this weekend? Any annual autumn events going on?

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4 thoughts on “This Weekend

  1. thedancingrunner says:

    Love your hair! Looks good both ways. I have a lot of friends that have gone totally natural and it looks good but seems like a lot of upkeep! I am (sort of) natural, I have been relaxer-free for almost 2 years now. I use the natural keratin treatment in my hair and get that done every 4 months or so. I love it so far!!

    Those kabobs look tasty…I want the chicken marsala recipe! 🙂

    • shoedooo says:

      Thanks so much. I have heard of the keratin treatments. I might try that once im over relaxers again lol. The Kabobs were awesome! Chicken Marsala recipe I got it from pinterest. here it is

      2 skinless, boneless, chicken breasts
      salt and freshly ground black pepper
      1/2 cup all purpose flour or corn starch for gluten-free
      up to 1/2 cup olive or vegetable oil
      8 ounces container of mushroom, sliced and cleaned
      2 tablespoons butter
      1/2 cup sweet Marsala wine
      1/4 cup chicken stock
      1/4 cup sherry or dry white wine
      Optional: 2 tablespoons heavy cream
      Garnish with chopped parsley or oregano
      Instructions
      plit each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
      Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
      Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

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