Lakemont: October 2010

Fall Lawn Care

>> Sunday, October 31, 2010 – Fall Lawn Care

Momentum builds for full moratorium on foreclosures

By Ariana Eunjung Cha, Steven Mufson and Jia Lynn Yang
Washington Post Staff Writers

Saturday, October 9, 2010

Senior Obama administration officials said Friday that a nationwide moratorium on foreclosure sales may be inevitable, despite their grave reservations about the impact a broad freeze would have on the nation's housing market and economic recovery.
Their remarks were made as pressure for a nationwide moratorium mounted Friday when Bank of America, the nation's largest bank, halted evictions in all 50 states. Senate Majority Leader Harry M. Reid (D-Nev.), who is locked in a tight reelection campaign, called on other major lenders to follow suit.
The White House has so far resisted joining the election-season calls for action but convened two interagency meetings this week to discuss reports that banks filed fraudulent documents to evict borrowers who missed payments as well as fundamental questions about whether banks are seizing properties without having clear ownership of the mortgages.
One meeting was made up mostly of groups that regulate the housing industry, including the Department of Housing and Urban Development, the Treasury Department and the White House. The other, which involved the U.S. Securities and Exchange Commission, the Internal Revenue Service and U.S. attorneys from across the country, was focused on the question of whether financial fraud was committed.

Holloween Safety Tips

LIGHTING: Make sure the pathway to your home is well lit. All children should have reflective clothing and a flash light, use clothing or a costume that allows others to see your child from a safe distance.

CANDY: Talk with your children about eating candy before they get home. b. Make sure you inspect “all” the candy. Anything that looks like it was tampered with should be thrown out. It’s best to error on the safe side.

GROUPS: Make sure your child walks or rides around with other children and “never” alone. Children should be told under no circumstance are they to go up to any “vehicle” or stranger during the evening. I use the word vehicle because some children will think its o.k. to go up to a van or bus if you tell them to stay away from all “cars”.

Chicken Piccata Recipe

>> Friday, October 29, 2010 – Chicken Piccata Recipe

Chicken Piccata Recipe

Photo © Danilo Alfaro

Chicken Piccata is a classic Italian dish that makes cooking chicken nearly foolproof. Slicing and then flattening the breasts into fast-cooking cutlets (thin slices that are dredged in flour, also called escalopes or scallopini) virtually eliminates the chances of serving undercooked chicken, while also helping ensure you don't overcook it, because once it's browned, it's done. The simple, tangy sauce is pretty heavenly, too!

This recipe calls for sweet onions, some of the more common varietes of which include the Vidalia (from Georgia), Imperial (from California), Walla Walla (from Washington) and Maui (from Hawaii).

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

4 boneless, skinless chicken breast filets, about 4 oz. each
1 large sweet onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 Tbsp olive oil
½ cup all-purpose flour
2 Tbsp butter
½ cup dry sherry (see note)
2 lemons
2 Tbsp capers
1 cup chicken stock or broth
2 Tbsp Italian parsley, finely chopped
Kosher salt to taste

Preparation:

Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too.
Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about ¼ inch thick.
In a shallow baking dish or even a plate, combine the flour and salt.
Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
Add the butter to the pan and let it heat until it turns foamy.
Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.
Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.
With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately.