Link Love

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Even the power lines are amazing in Iceland!

Need kids party inspiration? Click over to Maggie’s site, she’ll show you how to party like a robot!

Flight 001 crew picks their favorite summer travel playlists

A Beautiful Mess shows us how to make chocolate covered cherry ice cream!

Didn’t get to go to Glastonbury? That’s okay, The Londoner took lots of photo for you!

Yara from Chapter Friday gives us advice on how to stick to a workout routine!

Maui Playlist

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If you need me i’ll be at the beach…

Miles Behind Me by Hotel Lights

Ghosts by Dirty Vegas

Zombie by Fela Kuti

The Girl from Ipanema by Herb Alpert’s Tijuana Brass

Deep In an Ancient Hawaiian Forest by Makana

Lonestar by Lori McKenna

Stay With Me by Rod Stewart

Here Comes the Sun by Yuna

Jim the Jinn by De-Phazz

This Is The Army Of Forgotten Souls by Transglobal Underground

Chocolate Syrup

Have a few minutes? Why not try this simple chocolate syrup?

Chocolate Syrup

1/2 cup Granulated Sugar
1/2 cup Water
2 heaping tablespoons Unsweetened Cocoa Powder

Place all ingredients into a small sauce pan over medium high heat. Whisk constantly and bring to a boil.
Allow to boil for 2 minutes then pour mixture into a container and place into the fridge to cool for at least 30 minutes.

Guys, that’s quicker than running to the store!

The Packing Project: Maui 2.0

Packing for a beach get away is as easy as it gets, especially in very laid back Maui.
Below is a sampling of what is going into my suitcase this year.

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My Packing List:
3 Shorts
3 Tank Tops
2 Jeans
Linen Pants
3 Tee Shirts
4 Dresses
2 Cardigans
Light Jacket
3 Swim Suits
Suit Cover
Beach Hat
Sandals
Flip Flops
Heels
Flats

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Tarragon Chicken (Garden Series)

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I love my herb garden! Every year I look forward to the convenience of simply waddling out to the yard and plucking the start of something delicious.

Tarragon chicken

The Boneless skinless chicken breast (BSCB), a cooks delight or worst nightmare? For much of my cooking life they’ve been a disappointment. Rubbery and dry. Gross. Happily, I think I’ve cracked the code.

Tarragon Chicken

2-4 Boneless skinless chicken breasts
2 tablespoons Olive Oli
Salt and Peper
2 tablespoons Unsalted Butter
2 tablespoons Fresh Tarragon Leaves
1/4 cup White Wine
1/2 cup Heavy Cream

Rinse and pat dry the chicken. Rub on the olive oil and season with salt and pepper.
Heat a saute pan to medium high and add the butter.
Place the chicken in the pan. Allow the breast to brown for a few minutes then place the lid on the pan to cover.
Allow to cook for 5-7 minutes.
Flip the breast to the other side and place the lid back on the pan.
Allow to cook for another 5-7 minutes.
Check the temperature in the center of the thickest part of the meat with a digital thermometer. It should read 160-165 degrees.
If not, place the lid back on the pan and allow the chicken to cook for 3-5 minutes more.
Check the temp again.
When cooked, wrap the chicken in foil and set aside to rest while you get on with the sauce.
Whisk the white wine into the (now) browned butter and chicken drippings in the pan. Reduce by half; about 5 minutes.
Add the tarragon leaves and then whisk in the cream.
Reduce the sauce until slightly thickened.
Add back in the chicken and turn to coat in the sauce.
Serve with a crusty loaf of bread.