Tuesday, October 28, 2008

Happy Halloweenie!

Happy Halloweenie! Hubby and I carved our first pumpkin, which we decided we would take turns doing different facial carvings which ended up in some tricked out jack o lantern but who cares, I was just thrilled to get a pumpkin. With the busted foot I couldn't go grocery shopping (it was my turn to cook/shop) but when sweetie came home from the store, he said he had a surprise for me! I wasn't very excitable b/c I was wallowing in my pain and self pity but I have to admit, the pumpkin made me SO happy. So I start carving with the triangle eye, and then the lunatic I live with did the hexagonal other eye. Then he did a stella-doro breakfast treat shaped nose and I did the mouth. We laughed and giggled. We toasted the seeds with salt and pepper and they were delicious. I am a lucky girl.

Foot update: the foot is still sore but improving. I might try driving tomorrow. The swelling and pain is subsiding but my toes look like I dipped them in blue dye and the dark bruises on each side make it look a lot worse than it feels. Pictures are inappropriate for the blog since they are incredibly gross (but they do exist b/c it is slightly unbelievable)

What we had for dinner: Sauteed Turkey Cutlets with Orange Cranberry Pan Sauce, wild rice and carrots. It was DELICIOUS!
From Cooking Light:
1 tablespoon butter
1 tablespoon vegetable oil
8 (2-ounce) turkey cutlets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 cup fresh orange juice
2 teaspoons Dijon mustard
1/3 cup dried cranberries

Melt butter and oil in a large nonstick skillet over low heat.
While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.

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