Unpleasant weigh-ins at the end of May caused small bursts of restraint to govern some kitchen activity. On the final Tuesday of the month, that led to seasoned sous vide chicken breasts to go atop salad, with a choice either of homemade creamy Caesar dressing or homemade white balsamic dressing. Both of those options were nearing the end of their shelf lives but they were still good for supper that night.
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