I have a question for you all: how do you pack for a trip that is longer than a year? I have already figured out how to take my winter clothes and shoes with me (in the trunk of my car, which is going to be shipped from Miami to Genoa at the end of the month). The problem is, there is still a lot in my closet that doesn't fall in the categories above —winter clothes and shoes. Stuff like summer clothes, bathing suits, summer shoes... handbags, belts... and more. Normally I'm a firm believer in packing light —I've learned a long time ago that you usually end up using a third of the clothes you take with you on any given trip— but when you are moving to another continent this philosophy kinda goes out the window. Seriously: how do they expect your whole life to weigh 50 pounds or less? The least airlines could do is offer a moving special. Or a hoarder special. Or both. Instead they want to charge you $75 for each additional bag, which I'm so not going to pay. So that's it. Everything —actually: everything I own that combined weighs 50 pounds or less— has to fit in one bag. In my carry on backpack I'll have to stuff my laptop and some reading material that isn't too heavy (good luck with that, right?), while my "other" carry on will be the cat who, I'm sure, will make this whole travel experience even more pleasant. And then they wonder why I wake up in a panic in the middle of the night...
Anyways, all this to say —once again— that I have a great reason for not having posted much on this blog lately. Because I'm not cooking much and when I do, I'm too distracted to cook something worth blogging about. But I promise, once I'm there the posts will flow, both about wonderful recipes and about my travels. In the mean time, here's a favorite of mine which, I suspect, I won't be able to make anymore once I'm in Europe, the reason being that I think they don't sell honey mustard dressing over there. So, unless I make my own, no more oven "fried" chicken with honey mustard sauce for me!
OVEN "FRIED" CHICKEN WITH HONEY MUSTARD SAUCEAdapted from the Weight Watchers Complete Cookbook
Serves 2 or 3
3 chicken breast halves, boneless and skinless
3/4 cup honey mustard dressing
1 tablespoon minced fresh dill
3 scallions, finely chopped
Salt and pepper
1 cup crumbled corn flakes
Preheat oven to 425F.
In a shallow bowl mix the honey mustard dressing, scallions and dill. Season with salt and pepper to taste and place the corn flake crumbs in a small dish.
Season chicken with salt and pepper. Dip each breast in the dressing, turning to coat well. Shake off excess. Reserve extra dressing. Dredge into crumbs and place in a baking pan coated with cooking spray. Cook in preheated oven for about 20 minutes or until crust looks crunchy and done. Drizzle with reserved dressing and serve immediately.