Sad news

So as many are now finding out i figured it was time to let you all know- we are moving back to the states. We are going back to Florida area near my parents. Our flight is April 3rd. 


We will dearly miss Guam but will come and visit. It will always be home for both of us. Moving will give me a chance to get my health back (I have been sick non-stop since being here), and also to be closer to my family and to help out in these aging years 9grandparents). Also josh is looking forward to the new adventure of living in the states (he has only lived on Hawaii and Guam), and getting to be know for himself not by his family name-I remember those days.








We went bowling out with friends the other night.

This was dinner the other night and it came out really good-served over rice.

Lemony Chicken with Artichoke Hearts

1 tablespoon unsalted butter

1/3 cup all-purpose flour

1/4 teaspoon salt

4 skinless, boneless chicken breast halves

2 lemons, juiced

1 cup chicken broth

2 tablespoons Worcestershire sauce

1/4 cup vermouth

1/2 teaspoon minced garlic

1 bay leaf

1 teaspoon dried basil

1 (14 ounce) can artichoke hearts, drained and chopped

1 tablespoon cornstarch

1/4 cup water

Directions

Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.

Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.