It is already coming upon the longest day of the year. It is hard to believe the days will already start getting shorter. All we have had so far this year is rain. This is the third year in a row that we have seen so much rain. The temperature is really crazy too, one day it is 80 degrees and the next it is in the 60’s. Momma Said, “A little consistency would be nice.” I don’t ever remember weather being like this when I was younger. We had some rain in the spring and then summer was a series of long sunny days.
I guess everything has to change but this weather pattern is just a little off. I guess it will soon be fire season on the West coast and that is about the time we really get dumped on by the rain. I just gave up on planting a garden. Just as everything was growing well, we get this cool damp weather and everything just starts to rot. I did plant three tomato plants, six pepper plants and four squash plants in pots this year. They seem to be doing great because the rain can run off. Momma Said, “Can’t wait for that first pepper to get big enough to eat, yum yum.”
I found out this week that Mudpuppy has two brothers living in the area. I would like to get them together and see if they remember each other. Amber is blonde and white, one brother is the same color and the other is black and white. If their guardians want to reach out to me I would really like to set up a play date. She gets on well with my brother’s dogs so maybe it wouldn’t turn into a disaster to get them together.
As of the time of this entry, I haven’t gone to my first renaissance fair yet, but I will let you know how it goes. There was a lot of thought put into my costume so I hope it fits well with the theme of the fair. Momma Said, “You never know until you take the leap, so close your eyes and jump into a new experience.”
HONEY BALSAMIC GRILLED CHICKEN
- 4 skinless boneless chicken breasts, about 2 pounds
- 1/2 cup balsamic vinegar
- 1/3 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- Non-stick grilling spray
- In a small bowl, stir together the balsamic vinegar, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
2. Pound out the chicken so that it is an even thickness (this also tenderizes the meat).
3. Put the chicken in a gallon-size ziploc bag. Pour half the marinade in the bag. Let marinate for 20 minutes at room temperature.
4. Spray the grill with a grilling non-stick spray. Preheat the grill, on medium heat, to between 350-400 degrees.
5. While the grill is preheating and chicken marinating, mix honey into the leftover marinade. Stir for about one minute until it dissolves making a honey balsamic sauce.
6. Place the chicken breasts on the grill. Close the lid (for even cooking) and grill for 7 minutes.
7. Lift the lid, flip the chicken, and brush the grilled side with the honey balsamic sauce. Close the lid and grill for 7 minutes more (if the grill gets too hot adjust the temperature).
8. After 7 minutes, check the temperature of the meat with an instant-read thermometer. If it says 160 degrees, it’s ready. If it is under 160 degrees, close the lid and cook for a couple more minutes; then check again.
9. Once the internal temperature reaches 160 degrees, remove the chicken breasts from the grill to a plate. Brush the top with more sauce and lightly cover with foil. Let rest for 5 to 10 minutes then serve. Chicken breasts need to be 165 degrees to be safe to eat. They will continue to cook and raise another 5 to 10 degrees as it rests.