Administrativia 2010 -- What's in store

Since I started this blog back in 2008, I had no idea that:

I would publish over 600 posts,
I would post over 240 recipes,
People (other than some of my FaceBook friends) would be interested in reading them, and
Blogging is still rather fun

To keep things interesting going forward, I'm going to be continuing regular recipe features:

Recipe Fridays
Side-dish Sundays
Just Desserts (Tuesdays)
Dippity-Do Da & Entertaining Recipes (random)

And adding:

Soup's On -- a new section of soups & stews, including some slow-cooker / crock-pot favorites
Recipe Rewind -- repeating some of the standards already published, but with some additional notes and flourishes

Working within the limits of what one can do in Blogger, I'll also be cleaning up the recipe lists to make them a better index and more navigable. I'll also see what I can do to make it easier to pass things along via FaceBook, Twitter and other social media.

Beyond that, I'll still be posting thoughts and musings on politics, photography and whatever else happens to catch my eye -- on the Internet or "in real life". Look for a few surprises along the way.

Feedback and questions are always welcome -- that's what the ratings buttons and comment boxes are for.

Comments

Recipe Friday: Grilled Chicken Sandwiches with Cranberry Aioli

For the aioli: 1/2 cup dried cranberries 2 tablespoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup lowfat plain yogurt 1 tablespoon dijon mustard 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches. For the chicken: 4 skinless, boneless chicken breast halves 1/2 cup reduced-sodium chicken broth 1 tablespoon finely shredded lemon zest 1/4 cup lemon juice 1 tablespoon finely chopped fresh lemon thyme or thyme 1/4 teaspoon ground black pepper 4 focaccia rolls , split 1 cup finely chopped romaine lettuce 4 slices swiss cheese Wash & put the chicken in a resealable plastic bag. In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tabl

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F. Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe) but do not refrigerate. Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes. Remove from oven and allow to cool completely. For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla and powdered

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about

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