Taming the Jungle

Yesterday was spent doing more work in the garden. Crowd control. So many weeds sprang up in the month we were gone and then were well nourished in the week or more of daily heavy rain. It was daunting. However before we left we realized our weed whacker had died and so that was one of our first purchases upon return. I don't usually like to do the brick driveway that way but sometimes it's a necessity. When I first starting pulling the weeds about a week ago, my right thumb went slightly black and blue so hand pulling had to slow down.


Then there is the front yard. Very very small (~20x20)fortunately with a cover of pachysandra under the flowering cherry tree. Well the pachysandra is now being covered with ivy which is being covered with variegated vinca. And..the pin oaks are springing up in that density, and I have finally come to realize the two I had let grow have to be cut. There is no way they can survive there without doing damage to the sidewalks and the house foundation in time. They were to be moved to the back when they were smaller but we missed that window. Such is the nature of gardening.


Dick spent most of the day putting the icing on the cake together - a new grill to replace our older one which blew over in a wind and had also lost its auto ignition.
Dick also (!) cut the back grass when he was done and I got exhausted just watching him. By late afternoon we realized we would have to pass on a party on the Eastern Shore. A test of the new grill with hamburgers, As Time Goes By and our serious yawning set in shortly afterward. Bed really felt good - bed and the air conditioning.

And how has YOUR weekend been?

Asian Marinated Grilled Chicken Breasts

Asian Marinated Grilled Chicken Breasts
Source of Recipe - Nancy at Garden Web's Cooking Forum

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil
1/4 C sesame oil
3/4 C soy sauce
1/3 C minced garlic
1/4 C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160 degrees.

Note from Nancy: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed. Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower externals, rice noodles and a sweet sour dressing.