So, I feel like we’ve had a lot of firsts lately! First visitor…. first irish wedding… and on May 7th we had our first wedding anniversary! Also… it was Keeley’s 3rd birthday (or 21 in dog years)! So, Monday was also a “bank holiday”. During summer months here, since we don’t have Memorial Day, and Labor Day, and 4th of July, they have “Bank Holildays” where everyone just gets the day off. So, once we had a “lay-in” (irish version of sleeping in). Then we eventually got up and took Keeley to the Iveagh Gardens to throw the ball around. When we got up, it was nice and sunny and warm. The Iveagh Gardens are only a 5 minute walk away (IF that). Within MINUTES of arriving, it started ABSOLUTELY downpouring. So, we went home, and by the time all 3 of us got back, we were DRENCHED in rain! We warmed up a bit, and change into dry clothes. Then, we went to Darwin’s for some yummy yummy steaks! If ANY of you know us, we really love our steaks!
It was so nice to relax, and recall how crazy (but amazing) this past year has been! Just to put it in perspective, in the past year we have experienced the following…
- We got married May 7th
- A week later, I had finals then walked
- We went to Dublin and Portugal on our honeymoon (before knowing we were moving)
- I then officially graduated at the end of July
- We sold our house in September
- The day we moved out of our house, Toby was offered a job in Dublin
- November 1st, temporarily moved to NYC
- December 1st, moved to Dublin…
I wouldn’t change ANYTHING so far, it has been such an amazing adventure, but I wouldn’t change a thing, it has been so much fun!
As an anniversary gift to eachother, we planned another trip to Lisbon, Portugal for the first week of June. The place we’re staying is SOOO awesome!!!
We’ll have our own place, pool to relax… and just be able to enjoy some nice time together. Unfortunately, we still have to figure out to do with our dog… ha ha. But we’ll get there!
Also, I cooked some YUMMY food and wanted to share my recipe with you!
From A Cooks Quest
- 2 lb boneless, skinless chicken breasts
- juice of 6 large lemons
- 1/2 cup chicken broth
- 3 Tablespoons lemon zest
- 1 cup flour
- 2 teaspoons paprika
- 1 teaspoons sea salt
- 1.5 Tablespoons canola oil
- 6 Tablespoons brown sugar
- Preheat Oven to 350°F (175°C)
- Very carefully cut your chicken breasts in half to make two thin pieces of chicken. Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. (Thin pieces of meat cook faster than thick pieces do).
- Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.
- Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.
- Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn’t oven proof, use a casserole dish to finish baking the dish.)
- Bake for thirty minutes, or until internal temperature reaches 165°F