_Nothing like starting Chocolate Cake Day with a good, hard workout. P. S. It's snowing!

Today's Friday (you know this), so no fun at work for me! Instead, I'll be experimenting with chocolate cake recipes. I'm going to make cupcakes using a box mix as well as a "from scratch" recipe and see if I can tell the difference. This might blow my mind and I'm a little nervous.

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“For the dead and the living, we must bear witness.”
― Elie Wiesel

_“We are alive. We are human, with good and bad in us. That's all we know for sure. We can't create a new species or a new world. That's been done. Now we have to live within those boundaries . What are our choices? We can despair and curse, and change nothing. We can choose evil like our enemies have done and create a world based on hate.
Or we can try to make things better.”
― Carol Matas, Daniel's Story

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“Part of her revolted against the insanity of the rules. Part of her was grateful.
In a world of chaos, any guidelines helped. And she knew that each day she remained alive, she remained alive. One plus one plus one. The Devil's arithmetic...”
― Jane Yolen

_“Thou shalt not be a victim, thou shalt not be a perpetrator,
but, above all, thou shalt not be a bystander.”
― Yehuda Bauer

_Lemon Chicken & Asparagus - Sing for Your Supper

Ingredients:
1 tablespoon olive oil, plus more for the asparagus
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 yellow bell pepper, chopped or cut into thin strips
1 cup chicken broth
1 tablespoon flour
salt and pepper
juice of one large lemon
1 bunch fresh asparagus

Directions:
Preheat the oven to 350 degrees and line a baking sheet with foil. Lay the asparagus in a single layer on the baking sheet and drizzle with olive oil. Season with salt and pepper and bake for about 6-8 minutes, until just barely tender. Set aside.

Meanwhile, heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, turning the pieces so they cook evenly, for about 5 minutes. Add in the peppers. Cook for an additional 5 minutes then using a slotted spoon, transfer the chicken and peppers to a plate and set aside.
Reduce heat to medium-low and whisk the flour into the drippings left in the skillet. Slowly whisk in the chicken broth. Add salt, pepper and lemon juice. Whisk constantly until the sauce starts to thicken slightly. Add the chicken and peppers back in and cook for 5-7 minutes.

Spoon the chicken, peppers and sauce over the asparagus and serve. Oh my gosh, yum!!