Happy 8,000th

Well today certainly started out well.  When I logged on to You Little Tarte this morning to write today's posting, I saw that we have had exactly 8,000 hits since the blog started back in October.  Now, I'm no expert, but that sounds pretty good to me.

And I have all of you to thank.  Believe me, as much fun as it is to come up with a pithy little posting every day, it's more fun to read your emails and comments.  It reminds me that you're all out there in cyberspace, enjoying You Little Tarte.  Wow!

But I have a favor to ask.  Spread the word and help You Little Tarte grow.  Tell your friends and colleagues about us.  I'm sure not everyone is really that interested in my pantry remodel or Kate and her tennis, but the recipes are good and most are very easy to make.  And if you are interested in my pantry remodel and Kate's tennis, then stay tuned.  Kate will be hitting the court with a vengeance this summer in the ongoing quest to bring up her ranking.  Heady stuff, I know.

I have one more favor to ask.  Comment, comment, comment.  Apparently it's good to gets lots of comments on the blog in the section reserved for that.  So, if you would occasionally just jot a little comment on the blog, I would be very appreciative.  If any of you have blogs, tell me about them and I'll visit you too.  It's a tit for tat situation out here in the blog world.

So now having asked for a bunch of favors from you, I'm going to do all of you a favor and pass along a recipe for a surprisingly light and springlike chicken dish.  We're having it tonight for dinner.  Maybe you will too.  And let me know what you think of it.

Recipe:  Chicken with Rosemary Sauce

(Adapted from Cooking Light)

Ingredients:

2 teaspoons olive oil

4 (6-ounce) boneless, skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped green onions

1/3 cup dry white wine

1 tablespoon minced fresh rosemary

1/2 cup chicken stock

1/3 cup whipping cream

2 tablespoons chopped green onions for garnish (optional)

Directions:

Heat oil in a large skillet over medium-high heat.  Sprinkle the chicken with salt and pepper.  Add chicken to the pan; cook 3 minutes on each side or until lightly browned.  Add 1/2 cup of green onions, white wine, and rosemary and cook for 30 seconds, scraping browned bits from the bottom of the pan.  Stir in chicken stock, and cook an additional 5 minutes or until chicken is cooked through.  Add cream, cook 2 minutes.  Garnish with green onions, if desired.  Serve chicken with sauce.