dream your days away....

couldn't you just spend your day sitting at this table?
to me it’s the perfect spot, it spells summer - simple & peaceful. i could sit and chat with friends over coffee and scones or salad and ice tea or dinner and wine….
this gorgeous photo was the cover of british country living which i happen to love. (not always easy to find here in the US) but it’s worth looking for. when you do you will be rewarded with gorgeous photos. this photo was taken by the very talented polly wreford.
you can make your own space like this even if you don’t happen to have a back yard or one with a tree. you could replicate this on your deck or in your kitchen - hang the lanterns from your table umbrella or string them around a fence. buy a couple of cheerful tablecloths or even a couple of yards of fabric fluff it around add some flowers, maybe some candles .. and dream away your days…

i think i am doing a lot of dreaming these days...

and in your new space you can serve this.....

• 1 cup unblanched almonds
• 1 1/2 teaspoons paprika
• 2 large eggs whites
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1 tablespoon sherry vinegar
• 5 cups mesclun salad greens

directions
finely chop the almonds in a mini-chopper or food processor. transfer the nuts to a shallow dish and stir in the paprika. lightly whisk the egg whites in another shallow dish. pat the chicken dry and season both sides with salt and pepper. dip each piece of chicken into the egg, then press both sides of the chicken into the nuts to coat. place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
preheat the oven to 350 degrees F. place rack on a baking sheet.
heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. place the chicken smooth-side down in the pan and then raise the heat to medium-high. cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. transfer meat to the prepared pan and bake about 20 minutes.
whisk the vinegar, salt, and pepper to taste in a medium bowl. gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. add the salad greens and toss to coat evenly. divide the salad evenly among 4 plates, top with the chicken and serve.