Sunday, May 12, 2013

12 May 2013 – Mother's Day








It has been another nice weekend in Canton. The Canton Farmers Market opened for the season on Saturday! There was not a lot of produce at the first one, but it will get better every week. I enjoyed spending time there and running into a lot of friends. Camille Wehs with the City of Canton is doing a great job with the Farmers Market, and the Main Street board really appreciates her effort. In addition to the Farmers Market next weekend, I also look forward to the Canton Festival of the Arts! It's always a great weekend in Canton, and this year's Festival will be the largest to date. Thanks to the Cherokee Arts Center board for all of their hard work!

Today, we had a nice breakfast at Keithsburg Cafe. Afterward, we spent some time at Autumn Hill Nursery and bought some beautiful Kong Rose Coleas for the pots on the Side Porch. We picked up some tomato and pepper plants as well. They have lots of beautiful plants, roses and trees, and they are so nice and helpful. Later in the afternoon, we went over to Boling Park and walked around the Indian Festival and Pow Wow. We saw some beautiful owls and some fun native dancing. Tonight, we had Jeff's parents over to celebrate Mother's Day, and it's always a pleasure to have Bill and Theresa Brown over for dinner. I prepared prosciutto wrapped chicken with asparagus risotto. I started the meal with a charcuterie platter and ended with a lemon ice box pie. All in all, it was a nice and relaxing evening, and everyone enjoyed
the meal.

I always think of my mother when I cook Sunday Suppers, but I miss her even more on Mother's Day. Luckily, I have a lot of great friends in my life who are fantastic mothers, and I wish them all a wonderful day. I hope everyone had a nice Mother's Day, and I hope to see you at the Canton Festival of the Arts next weekend!

The Menu:

- Charcuterie Platter

- Prosciutto Wrapped Chicken Breasts

- Asparagus Risotto

- Lemon Ice Box Pie


The Recipe – Prosciutto Wrapped Chicken

Ingredients:

- Organic Chicken Breasts

- Thinly Sliced Prosciutto

- Salt and Pepper

Instructions:

Pat chicken breasts dry with paper towels and add salt and pepper. Wrap each chicken breast with thinly sliced prosciutto and place on a baking sheet with the seam side down. Preheat oven broiler and place the chicken into the oven for 15-25 minutes. The prosciutto becomes crispy and keeps the chicken moist. This is a very easy and quick way to prepare chicken!

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