March 24th, 2010


Re: News from SRM Publisher

I've spent much of the morning fiddling with SRM stuff trying to clear the way for a Liaden short story I'm working on ...
and among other things, this means that i had to get into the innards of the SRM catalog ... and I tried to figure out some short term coupons and finalyl said heck with it because it would be a pain in the neck for me -- and you, if you;re interested -- to fiddle with all those coupons ...
so I ended up  changing some prices ... the best deals may be
on Liaden Universe Companion 2 hardcover, and Partners in Necessity --

but I talk about there at more length:

now the wind is way up and the power's flickering, Guess i got this done just about it time!  Also, there's been some additions to the cover images over at Facebook: 
the latest inclusion is cover #101 ... the German anthology with a translation of the Liaden story Fighting Chance.


And today, since Monday's supper is great leftovers

Steve's Baked Chicken Tenders, This Week

March 22:


1.5 lbs (skinless boneless) chicken breast tenders, washed and patted dry
1 cup olive oil mayo (or low fat mayo and add two tablespoons of olive oil and/or 2 tablespoons sesame, oriental, or balsamic salad dressing)
1/2 cup grated Parmesean cheese or Parmesean/Romano mix
1 teaspoon garlic powder
1 teaspoon  dried chopped chives or 1 Tablespoon fresh chives
1 cup seasoned bread crumbs

preheat oven to 350 degrees F

cover cookie/baking sheet with baking parchment

In a bowl mix mayo, salad dressing, Paremesan, garlic powder, chives.
Place bread crumbs in another bowl or a large plate (for ease of motion)
Dip dried chicken tenders in the mayo mixture (try for even coating), then dip into
the bread crumbs. A generous coating of bread crumbs is good, sweeping or rolling motion
depending on your mood.

Arrange crumb-coated chicken on parchment covered baking sheet, leaving some room between
tenders; if there are bare patches/finger marks feel free to spoon more bread
crumbs onto the spot and press with a fork or back of a spoon.

Bake at 350 degrees F for 30 minutes; a test tender cut in the middle should show no pink.

Variations: 2 tablespoons of dijon or spicy mustard instead of salad oil

Serves more than two