Just keep reading ….

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This one I gave up on … too much drugs and cursing.

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Today’s sewing …

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We’ve only had one day of 90 degree weather so far this year. This is the first pink block in my temperature quilt for 2020!

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Another block

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I Spy quilt is done!

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Another block

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Another EPP block

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Pieced during Outlander!

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Rosemary Chicken Thighs with Roast Potatoes

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Rosemary Chicken Thighs with Roast Potatoes
★★★★
2020, Chicken, chicken, thighs, potatoes, Side DIshes, Velik Favorites
Cook Time: 0:30 Servings: 4 (1 thigh and 1/2 cup potatoes per serving) Source: cmx.weightwatchers.com

INGREDIENTS
1 pound uncooked boneless skinless chicken thighs (about 4) trimmed
2 tsp olive oil
2 medium garlic gloves, minced
1 tsp lemon zest
1 tsp lemon juice, canned or bottled
1 1/2 tsp dried rosemary
1 tsp dried thyme
3/4 tsp table salt
6 small, uncooked new potatoes, scrubbed and quartered
DIRECTIONS
Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a medium bowl. Spray a baking sheet with nonstick spray and spread the potatoes on the baking sheet. Place the potatoes in the oven and turn the oven on to 425°F. When the temperature reaches 425°F, remove the potatoes from the oven. Toss the potatoes, then push them to one side of the pan.

Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.

NOTES
WW SmartPoints = 9 green

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Next up …

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via PressSync

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Book quotes

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“When you awaken in the morning’s hush I am the swift uplifting rush of quiet birds in circled flight. I am the soft stars that shine at night. Do not stand at my grave and cry; I am not there. I did not die.”

“Victory in battle isn’t one glorious fight. It’s a million tiny wins, wins that nobody notices.”

– The Paris Seamstress, Natasha Lester

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Moroccan Chicken Tagine with Apricots & Olives

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Yum!

Moroccan Chicken Tagine with Apricots & Olives
★★★★★
2020, chicken, thighs, Eating Well, Moroccan, Velik Favorites
Prep Time: 30 mins Cook Time: 40 mins Difficulty: Easy Servings: 6 Source: eatingwell.com

INGREDIENTS
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ teaspoon salt, divided
1 large onion, chopped
1 lemon, zested and juiced, divided
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
2 teaspoons ras el hanout
2 cups unsalted chicken broth
1 (15 ounce) can can no-salt-added chickpeas, rinsed
½ cup chopped dried apricots
½ cup pitted green olives, halved
½ cup toasted slivered almonds, divided
Fresh cilantro for garnish

DESCRIPTION
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores–or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice.

DIRECTIONS
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.

Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.

Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.

NOTES
WW SmartPoints = 9 green, 6 blue, 6 purple,

NUTRITION
344 calories; 16.8 g total fat; 2.7 g saturated fat; 50 mg cholesterol; 473 mg sodium. 579 mg potassium; 26.9 g carbohydrates; 5.9 g fiber; 11 g sugar; 21.5 g protein; 627 IU vitamin a iu; 8 mg vitamin c; 17 mcg folate; 89 mg calcium; 3 mg iron; 67 mg magnesium

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