The luxury of cooking is one that is harder than I thought. In between work and school and juggling a social life I am not sure how I would be able to cook every day of the year. Any ways, we a re going to rewind and flashback to the last meal that I made. It was CHICKEN TETRAZINNI. It was a combination of whole wheat spaghetti, chicken, mushrooms, red bell peppers all sauteed in a sauce that consisted of parmesan cheese, mozzarella and cream cheese. It was a lower calorie meal and all was delicious. I also had it with a sun dried pesto on a french baguette that I put some fresh parmesan cheese and a little olive oil to add some zest. I got raves about the meal:)
Things I have learned about my cooking is that there is a time to try to undercook. I have been over cooking the pasta which brings about the non-slimy noodles more commonly referred to as clumpy.... Yet again that has happened...
I am sorry I am failing you and not providing you with a more consistant meal... But I had a brilliant idea the next meal I am going to try to focus on using fine wine... Maybe doing a Temecula tour through wines that are local favorites and then make some kind of food with it?
Maybe I can call it "With love from the bottle" I dont know I am still playing with it... Enjoy
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