QUOTE ::
“I’ve never had a humble opinion. If you’ve got an opinion, why be humble about it?” ― Joan Baez
THEY SAID IT ::
Esther Havens is amazing ... I've linked you to her Asia photography page. Take a look. You won't be disappointed. Esther also documents charity work, and features a little boy named Jean Bosco and the work of Toms shoes. Very cool.
Kirsten posted about a very sensitive subject earlier this week. It's good ... all about strict parenting vs. encouraging parenting (and other such dilemmas). If it strikes a feeling of response in you, I encourage you to leave a comment for her!
RECIPE ::
Chicken and Pepper Stew With Olives
Serves 8| Hands-On Time: 30m | Total Time: 1hr 00m
Ingredients
1/2 cup all-purpose flour
1 teaspoon paprika, preferably smoked
kosher salt and black pepper
16 boneless, skinless chicken thighs (about 6 pounds), halved
3 tablespoons olive oil
3 red bell peppers, sliced
3 green bell peppers, sliced
4 cloves garlic, smashed
2 cups low-sodium chicken broth
2 cups pitted olives
1/2 cup golden raisins
2 cups long-grain white rice
In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat. Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.
Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot.
Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.
Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.
Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew.
Serves 8| Hands-On Time: 30m | Total Time: 1hr 00m
Ingredients
1/2 cup all-purpose flour
1 teaspoon paprika, preferably smoked
kosher salt and black pepper
16 boneless, skinless chicken thighs (about 6 pounds), halved
3 tablespoons olive oil
3 red bell peppers, sliced
3 green bell peppers, sliced
4 cloves garlic, smashed
2 cups low-sodium chicken broth
2 cups pitted olives
1/2 cup golden raisins
2 cups long-grain white rice
In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat. Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.
Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot.
Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.
Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.
Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew.
SONG ::
Idina Menzel is quite possibly my new favorite. I was turned onto her by Sarah and since then have scoured the internet for her work. Loveliness!
