Serendipity!
Today, after dropping mon mari off at the hospital for his check-up (they DO like to do a thorough job) I got 2 letters in the post.
The first, from our top-up carrier (for those who don't know, the French medical system does not provide 100% coverage. There are deductibles and co-pays. One buys 'top-up' insurance for another 100 or so euros per month to cover these bits).
Without getting technical (and boring) our top-up carrier said our old address wasn't valid so they were canceling coverage.
The second letter was the validation of coverage at our new address.
Problem created and solved in the same day! I like that.
Sunflower update:
Our house is surrounded. The tree on the left is next to my potager (vegetable garden)
Cabinet update:
I really like the mix of wood and glass. There will be lights running underneath all of the upper cabinets.
He had to redo the drawers because they were sticking.... but, progress is being made.
We were even looking at wallpaper for the dining room today. It's nice to be doing long-term planning again!
My dogs are getting to be friends in their old age.... And, just this once I got the camera snapped before they jumped up to greet me. Thought I'd share.
I'll also share my favorite, 'nothing healthy about this but, damn, it's good' chicken marinade.
We all need one of these, right?
Grilled Chicken Aioli
This is a very thick marinade and it clings to the meat, without burning, keeping it very moist. I use it on turkey cutlets, as well.
2 chicken breasts, boneless, skinless
Marinade
3 tbs soy sauce
3 tbs mayonnaise
3 tbs olive oil
1 tsp garlic powder - or 2 cloves garlic, crushed
1 tsp dried oregano
In small bowl whisk together the ingredients for the marinade - whisk well: it should emulsify (come together thickly). Pour over chicken breasts and let marinate for 10 - 15 minutes - or longer if you are doing other stuff, up to 45 minutes. Remove from marinade and cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak). OR sauté in nonstick skillet for 8 - 10 minutes a side, until done. Serve, sliced or not.
Next: The mantel....
