Chicken breast with sliced tomato and sliced cucumber.
I marinaded the chicken in orange juice for about 2 hours, then cooked in a skillet. Then I reduced the juice and added the chicken back in to glaze.
I sliced the cucumber thin and the tomato into wedges. I then squeezed a fresh lemon all over and salted, then put in the fridge to chill a few minutes.
Out of the fridge, I added the sliced chicken to the plate. Yum! (Though the tomato was awful; I think tasting garden fresh tomato has ruined me).
Just had the final serving of a bag of my wife’s chili I found buried in the basement freezer from 2006. It tasted perfectly wonderful, and there’s still one larger bag yet in deep freeze. (she’s out of town for awhile so I can get by with this kind of thing, for now)
I broiled some zucchini and portobello mushrooms with olive oil and balsamic vinegar. And I have a chicken breast in the oven right now, anxiously awaiting some BBQ sauce.
Tonight? Just plain pan fried noodles with sauce. Tomorrow? Homemade chicken matzo ball soup, smoked lox, brisket, cooked carrots, sautéed bok choy, macaroons, honey cake and ring jells. It’s Passover.
I made this thing I sometimes make with diced green apples, bacon, sliced potatoes, sauerkraut, and I use kielbasa instead of smoked sausage, usually. Mmm.
We cheated tonight and took the kids to Dairy Queen for burgers and ice cream. They enjoyed it, I enjoyed not having to clean the kitchen afterwards. Back to boring old Mom Cuisine tomorrow!
Bacon lettuce and tomato sandwiches with home-made maple and brown sugar cured bacon. Best bacon I’ve made yet. Can’t wait to make Eggs Benedict with the Canadian bacon I also made this weekend
I’m in the middle of too many home maintenance projects, so just sat down to some pan-cooked hake loins (?) and hot sake. Hake & sake. Maybe it’ll catch on.