Sandra's Saturday Surfing

 

 Let's take a surf through the past week, and the sites that I have visited, found and so on.

 

Thriftbooks - well this is a non shocker, of course.  I actually managed to get the entire Brambley Hedge collection.  I had been wanting it for a while, but it was quite pricey, and was able to get it at a much cheaper price, so grabbed it immediately. 

Turbotax - because you know.  I held off as long as I could this year, but it was time to just pull the bandaid and get it done.  It's done, it's filed, it's over with for now.  Ugh, anyone else hate tax season as much as I do?

 

Hot Topic - Jasmine's birthday is coming up and she loves all things Superhero and X-Men in particular, so I was online looking for some ideas. 

Amazon - Had to order Elliott's food and my Weetabix cereal.

 

YoTurkish - Where I watch all my Turkish shows.

Friday's Letters

 

Dear Heart...You just scared the living daylights out of me, but thank you for hanging tough and helping me through a scary situation.  There was a lockdown at our base and an active shooter.  My husband works on base as an instructor supervisor, and the hour and a half this went on, was terrifying. 

Dear Rain....I love you.  I love how you smell, I love how you sound, I love what you do to the earth, the trees and the plants.  I just love you ♥  

 

Dear Chocolate....Can you please break the hold you have over me?  For Pete's sakes, just let me go already.  Why are you so delicious?  Why do I struggle so much trying to ignore you? 

Cooking Thursday - Bacon, Honey Mustard Chicken

 

Bacon, Honey Mustard Chicken

1 lb boneless, skinless chicken breasts (I like the thin sliced so that I don't have to pound it down)
Bacon (I do 2 slices per chicken breast)
1/2 c. honey
1/2 c. Dijon mustard
juice of 1/2 lemon
1/2 t. paprika
1/2 t. salt
pepper to taste
American cheese slices (1 per breast)


Preheat oven to 400 F.

Mix together Honey, Dijon mustard, lemon juice, paprika, salt and pepper, in a medium bowl.

Rinse chicken breast and pat dry. If you didn't get the thin sliced breasts, then pound the chicken breast between 2 sheets of wax paper until about 1/2 - 3/4 inch thick.

Add chicken to the marinade bowl, swish around a bit to cover completely and set aside.
Fry the bacon in a skillet, remove when cooked and set aside.

Keep the bacon grease in the pan. Pour off the excess marinade and fry the chicken, 3 pieces or so, at a time, for about 2 minutes on each side or until nicely browned.

Transfer to a baking sheet covered in foil. Bake in the oven for 10 minutes, then remove. Place two pieces of bacon on each chicken breast, then top with a slice of cheese.

Return to the oven for another 5 minutes until cheese is melted.
Serve immediately.I served mine with garlic mashed potatoes. YUM!

Wordless Wednesday - Nectarine Blossom

Musical Throwback Tuesday - Listen to your Heart by Sonia

A total throwback to the 80s and my childhood. This used to be one of my favorites back in the day. Such a fun tune to dance to.