This fall has been one of the most beautiful I’ve seen in a long time. I think that maybe the warmer weather is extending the length of the changing leaves. They have been so bright and vibrant. I walk around and get inspired by them every day.
They are pretty in the trees. They are pretty on the ground. But they are even prettier when they are in between. I love when a big gust of wind carries them through the air. It’s magical.
We took a nice walk to take in all of the beautiful colors. These tall, yellow trees really shine against the bright, blue sky.
My boots have a tendency to slip and slide when leaves are on the ground, but when they look like this, I don’t mind it too much. I hope you’re having a wonderful fall too.
My mom always cooked chestnuts when I was growing up, but I never liked them. I love them now. They taste similar to sweet potatoes, but they are much firmer. When you buy them, store them in an open container in the fridge. Chestnuts have a tendency to get moldy on the inside, and keeping them in a humid environment can exacerbate this problem.
Bake the chestnuts for 15-20 minutes. Usually, my nose knows when the chestnuts are done. It’s the greatest smell. You can also tell when your chestnuts are done because the shells will start to peel back where you made the X, and a knife will easily pierce the inside of the chestnuts.
Chestnuts are easiest to peel when they’re hot. Use a paper towel to hold a chestnut, and use your fingers to crack the shell starting at the X. Once the shell is cracked and off, there might be a brown skin still left on the chestnut. Sometimes it comes of easily, and sometimes it doesn’t. I usually pile my chestnuts into a mug to keep them warm, and I sit with a bowl to crack the shells into it as I peel and eat. The system works! If you knew how many chestnuts I eat a week, I think you’d be shocked. I might be too…
Stella girl loves when I make chestnuts. She is a squash puppy, so it’s no surprise that she goes for chestnuts too. She didn’t get any this time though. Sorry girl. xo
Start by slicing skinless chicken breasts lengthwise into half inch strips. Then, season some flour with salt, pepper, and any other spices you like. Toss the chicken strips in the flour so they are evenly coated.
Dip the chicken strips into a bowl with a scrambled egg, and let the excess egg drip off. Then, toss the chicken strips with more flour so they have a nice, even coating.
Heat about 6 tablespoons of vegetable oil in a skillet (or enough to cover the bottom) over medium-high heat until it sizzles when you put something (like a chicken strip) in it. Brown the chicken strips a few at a time. Once the chicken starts turning white around the top edges, flip the strips over and let them cook until the bottom sides brown.
When the strips are cooked, move them to a plate with paper towels to absorb any excess oil. Continue frying the rest of the strips.
Serve the chicken strips with a dipping sauce of your choice. We used a sweet chili sauce, and it was delicious. These strips would also be great over a salad or on a sandwich. I think you’ll be surprised by how easy they are to make. Enjoy this fun meal!