Let’s start with dinner, as it is the driving force behind most of the blog entries here. I had asparagus in the fridge, leftover focaccia, and a couple of split chicken breasts. Sounds like a recipe for success, and for abundance. The process: bake those breasts with herbs and spices until a juicy flavorful tenderness results; roast the fat asparagus cuts to an ideal state; add in Rice-a-Roni just because...heat the foil-wrapped focaccia as the chicken nears the end of its cook time...and a platter of grand proportions becomes the Saturday night special at the Roediger House.
It was a day of nearly full sun and gorgeous blue skies, and while we never got above 49°F here, at least the winds were negligible and one could fancy the joy of warmth if strategically positioned in the angular sunbeams of mid-winter. While giving Sumner outside time, I was more than happy to catalogue the latest signs of spring that morning, including the buds of blossoms-to-be on the Bradford pear, and the many tips of tulips from the bulbs I planted last fall.
Cooking guidance from "Baked Split Chicken Breast," from Prospective Phd on AllRecipes.com. [Updated 13 February 2023]
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