Swap bot cards and one from a friend

Here are some of the swap bot cards I received, which includes a really incredible homemade birthday card I got and one postcard from a friend living in France..Hi Cathy.

Postcrossing Cards

School has been kicking my butt lately so I haven't been posting as much. I can tell you that I prefer in person classes to the ones online.

Postcards I've received over the last week

Where I'd Like to Be Right Now

I'm working on a presentation for my Special Event Coordination & Management Course. I have to design a meeting for a software/hardware development firm for about 40 employees. I'm going to have them go on a team building challenge of sailing. I think I'd like to be on a sailboat right now! Especially if it is warm.

Here's the resort I'm using outside of Santa Cruz. I'd settle for going here too!

Happy St Patrick's Day

Happy St Patrick's Day & Well Happy Birthday to me and my nephew Theo!

New Wisconsin Map Card

I get a lot of people who want map postcards. These are harder to find in Hudson then I thought they would be.

This is the new version... I'll try to scan in the old version too.

Enjoy

3 Postcrossing Cards & 2 Swapbot cards

Here are the postcards I got today. It was a bonanza!
1 Moomin card, 1 architecture card, and 1 art card from postcrossing and 2 art cards from swap bot! Which is your favorite?

Two Postcrossing Cards & 1 State Map Swap Card

One architecture card from Germany and another Moomin from Finland. Along with the obvious state map card from California!

Recipe: Chicken with Artichokes & Angel Hair

Recipe from Martha Stewart's Everyday Food.

Ingredients

Serves 4

* Coarse salt and ground pepper
* 1/4 cup all-purpose flour
* 8 thin chicken cutlets (about 1 1/2 pounds total)
* 2 tablespoons olive oil
* 1 cup reduced-sodium chicken broth
* 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
* 2 tablespoons rinsed and drained capers
* 2 tablespoons butter
* 8 ounces angel-hair pasta
* 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

I skipped the parsley. This was good. The adults liked it more than the kids but it was to be expected.

Just One Postcrossing Card Today

Just one postcrossing card today. Are you celebrating pi day? Its tomorrow if you didn't already know i.e. 3.14.

I'll be making a brownie pie. I'll try to post pictures and the recipe tomorrow. In the mean time enjoy this postcard ;)

One Postcrossing Card & 2 Swap bot Cards

I love these map cards. I think they are fun.

Postcrossing Cards

Here are some postcrossing cards. 2 Moomin cards and 1 with lots of architecture from Germany.

Swap Bot Cards

Here are some Swap Bot Cards I have gotten.

I'm saving the ones from the St Patrick's Day swap to post on my birthday.

Recipe: Easy Chili Chicken Tacos

Recipe and picture from Martha Stewart.
I actually made this in the oven versus the slow cooker. I also let the sauce simmer down a bit more on low on the stove top.

Ingredients

Serves 4

* 2 pounds boneless, skinless chicken thighs (about 6)
* 4 garlic cloves, thinly sliced
* 1/2 cup prepared tomato salsa, plus more for serving (optional)
* 1 to 2 tablespoons chopped canned chipotle chiles in adobo
* 1 tablespoon chili powder
* Coarse salt and ground pepper
* 8 hard corn taco shells
* Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Helpful Hint

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

One Postcrossing Card

I got this postcard from Latvia today. Its of St Gertrude's Evangelical Lutheran Church, in Riga Latvia.

Swap-bot Winter Scene Postcards

I'm done with winter but I liked being a part of this swap. Winter Scenes via Swap bot.