Weekend Hermit Guide for March 28, 2014


light blue color Weekend Hermit Guide for March 28, 2014

Photo Courtesy: Author’s own

Happy(ish) by Cara Trautman is an easy read that’s funny and lighthearted about a 30-something single woman who reluctantly dresses as a squirrel for her brother’s new stepdaughters-to-be. Her relationship with her mom is crazy, she has a deep connection with her goldfish and her dating history is a whole other story. Not a rocket-science novel, by any means, but a quick, good read for a rainy weekend. Check it out.

A Dancer Dies Twice talks specifically about a ballet dancer facing a career change after her body becomes too beaten down to continue performing. The idea, however, applies to anything we love doing and feel loss when we need to make a life change.


Seriously, how did we ever live without Netflix or other streaming services so that we don’t have to leave the couch at all? Guilty pleasure show time: Breaking Amish Season 1 has been added to Netflix. Yep, I’m obsessed with finding out more about the Amish culture and Breaking Amish is one of those shows away from which you can’t turn.

Holy cow! The first season of Secret Princes has been added to Netflix too! Talk about a guilty pleasure weekend! This show takes real-life royalty who can’t find girlfriends who “love them for them,” puts them in a house together in the United States without any money and follows them as they try to live like non-royal Americans. I have to admit that I only found this show in Season 2, so I plan on catching up on Season 1, like, now.

Documentary time… check out The Tents, an up-close look at New York Fashion Week and how it came to be the giant production it is today.

BBC drama series Orphan Black is now streaming the first season for Amazon Prime users! Ohmigosh, this show is intense and wonderful. Basically, a street orphan is on the run and assumes the identity of a dead woman who turns out to be her twin. And then the story of the show unfolds from there for the ten episodes of Season 1. Watch it.


Sauteed Chicken in Fresh Blueberry Sauce should just be called “Purple Chicken,” but don’t let that stop you from making this dish right now! I had some blueberries left over in the fridge from Mason Jar breakfast oatmeals I attempted and I thought I could also snack on them plain. Of course, that low-cal snack plan was thwarted when I realized they were kind of “meh” on their own. So! I had blueberries, I had white wine, I had chicken… hey! Everything goes with wine, right? So, I hit the Google and discovered this recipe at myrecipes.com.

FYI, I substituted a couple tablespoons of sugar-free blueberry preserves I found kicking it in my fridge for the sugar in this recipe and it was sweet without the added calories. Again, DO NOT BE GROSSED OUT BY THE COLOR THIS sauce IS: it’s purple, way purple, so purple, but also tasty, sweet and salty all at the same time. Trust me, I’m the queen of picky eaters and I even ate leftovers for breakfast the next morning.

(PS, I have black dinner plates that kind of added to the Halloweenesque look. So, there’s that.)


  •          2 large skinless, boneless chicken breast halves, pounded to same thickness
  •          salt
  •          pepper
  •          2 tablespoons flour
  •          1 tablespoon olive oil
  •          1 chopped shallot
  •          1/3 cup dry white wine (I used Rex Goliath Sauvignon Blanc)
  •          1 cup reduced-sodium chicken broth
  •          2/3 cup fresh blueberries
  •          pinch sugar
  •          1 tablespoon unsalted butter


  1.  Season 2 large skinless, boneless chicken breast halves (pounded to the same thickness) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.
  2.  In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.
  3.  Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.
  4. Arrange chicken on plates. Top with sauce. Proceed to love yourself for making this.

Pair with: Tilia Cabernet Mendoza, an inexpensive wine with blueberry notes that give you big flavor for your buck!


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