Tuesday a week ago, as I enjoyed morning coffee and a bit of writing time before heading out to work, I spotted a rosy glow on the buildings behind the house. Up I jumped and looked out the front windows, toward the East, and spied this sunrise over the city skyline.
Late afternoon that day, I put the extra Peruvian chicken breasts from a couple of nights before to work, in a batch of homemade chicken salad. It had a spicy kick from Korean barbecue sauce, plus other good seasonings to hype up the dressing. These made for great chicken salad sandwiches with far too many Sun Chips. And a chocolate sugar cookie afterwards that was not a wise choice.
Loosely based on "Chicken Salad Melt," a Roediger House original recipe.
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