In our respective favourite mugs. Well, actually, I like Len’s scrabble mug more than my own, and often steal it for my own when he’s not around. But don’t tell him that.
Then we got to decorating our little tree.
(My mom was watching a Chinese movie during the decorating)
We had so much fun carefully choosing the perfect spot on the tree for each ornament.
My mom got away from her show long enough to put on her ornament 🙂
We’ve been given some delightful ornaments over the years, some from friends, some from my students.
It was a lovely night. So special, so simple, yet so memorable.
Sunday morning got off to a great start with these delicious Yogurt Pancakes:
They were really good! Len declared them to be the best pancakes he’s ever had. 🙂
I normally make pancakes with just milk, but yesterday I didn’t have enough milk, so I added yogurt. It turned out to be a great addition–made the pancakes very fluffy and moist.
- 1/2 C pastry flour
- 1/2 C whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp sugar
- 2 tsp canola oil
- 1/3 C milk
- 1 C fat-free plain yogurt
- 1 tsp vanilla extract
- 1 egg, lightly beaten
Whisk together the first 6 ingredients. In a separate bowl, combine the remainder ingredients until well mixed. Then pour wet mixture into the dry ingredients and mix until just combined. Use about 1/4 C of batter for each pancake and cook on a lightly oiled pan over medium heat. Flip once when the batter starts to bubble and firm up around the edges.
We had them with maple syrup and homemade cranberry-blueberry sauce. Mmmm.
The rest of the day was spent with one of our favourite people, Minnie!
We went gallivanting around downtown and froze our butts off! It was a cooold day, despite the sunshine and blue skies!
But we had so much fun! I unfortunately didn’t have my camera with me, so no pictures from our adventures.
We came home for dinner that featured Cornmeal-Crusted Chicken.
- 6 chicken breasts
- 1/2 C fat-free plain yogurt
- 1/4 C skim milk
- 1/2 C cornmeal
- 1 TB paprika
- 1 TB Montreal Steak seasoning
Preheat oven to 400°. Mix yogurt and milk in one dish, and the cornmeal, paprika, and steak seasoning in another. Spray a cookie sheet with cooking spray. Lightly, very LIGHTLY salt/pepper the chicken. I stress lightly cuz I over-salted them, even though I didn’t think I did at the time. The cornmeal mixture has lots of flavour on its own, so you don’t need much salt at all. Dredge breasts in the yogurt/milk mixture, coating both sides, then dip into the cornmeal mixture and coat both sides. Place onto cookie sheet. Bake chicken for 20-25 mins.
The cornmeal and yogurt coating kept the chicken moist and tender. And despite the slightly over salty taste, it had a very nice crispy exterior with a bit of bite to it.
We had a sundried-tomato and corn rice pilaf alongside the chicken:
I cooked the brown rice in a chicken broth and water mixture. Then mixed in 2 TB of sundried tomatoes, 1 C of corn kernels, 2 chopped green onions, and 1/3 C chopped cilantro. I love plain brown rice, but sometimes it’s so fun to jazz it up a bit too!
We spent the evening watching the Amazing Race (next week’s the finale!) and then we enticed Minnie to stay longer and ended up having a hilarious time watching “13 Going on 30”. It’s so awesome that we can have such a good time doing pretty much anything together. 🙂
‘Twas a lovely weekend. Looking forward to the next one!
Except that it may have been too much gallivanting about in the cold, as poor Len is currently sick with a cold today. I considered making him my Get-Better-Chicken-Noodle-Stoup, but then decided on a new twist: the Green Shredded Chicken Soup. Turned out pretty spectacularly! But as it is awfully late, I will post the recipe tomorrow–stay tuned! 😉