I have been around the calendar writing the little love letters for a while now, and I am never sure of what I am going to day next, and sometimes I think I have my eye glasses on upside down. It gives you a different outlook on the world.

Mostly when I do such a silly thing, I discover that I can't see anything at all. But it is interesting because then I can imagine all sorts of oddities, such as me walking up Mt. Everest backwards. Believe me. That’s hard. I tried it one time and suddenly discovered I was eating BBQ in Texas of maybe Lexington North Carolina. I didn't mind because both places have grand BBQ and this really is a treat especially since I wasn't actually there. Being there is hard you when you aren't there--except in your imagination.

To show you how my mind works, I once thought that I was engaged to a lovely girl in and the richest girl in a town called, “Nowhere West Virginia”

The engagement broke up because I can’t stand girls who dip snuff and don’t take their shoes off when they are in bed. No couth!

I do believe it is time for me to get to the point such as a recipe for stuffed chicken breast. I don’t know if they are really stuffed, but they are very tasty.

I can’t start but with a bromide such as 1st chase a chicken. The first thing is to get six chickens. Breast with skin on or if you want, get 6 skinless breast--frankly the dish taste better with the skin-on types, because skin-on has flavor, has fat which has flavor and your cardiologist will probably say naughty, naughty. Forget him or her!

Rinse off chicken breast and pat dry, set them aside. Get a box of stovetop stuffing. Put I bowl (use amount for stuffing a bird). Dump in to the stuffing 1 teaspoon thyme and same amount of sage. Then put in 1 cup of shelled pecan or 1 cup of shelled walnut (you may want to use the broken pieces, though the whole ones have more class). Mix all together.

Then brown the skin-on breast in a skillet with butter or anything you like in the oil department. Do breast with skin just on skin side--same with skinless. Just brown; don’t cook the meat.

Then take the stuffing and put it under the breast skin side up., get oven set at 375?. Then spread marmalade--sweet marmalade is best--on breast. Don’t pile on too much.

Put in oven and let cook for 15 minutes. Open oven and smear another coating of marmalade. Cook another 15 minutes.

Then check breasts for being ready. Check with fork. If it goes in easy, they are ready. Serve with corn on cob, baked potato and canned or fresh asparagus, a bottle of Pinotgrigio or what ever you drink.

Good luck for you and for me!