Sunday, November 20, 2005
How much can we fit in the oven???
Food:
Everything turned out just fantastic this week. Thanks go to Huge M (and others) for helping to formulate a menu late Saturday afternoon. The idea for the chicken kept changing as we went. It started with just a wild rice stuffed breast, then we added the sauce (which helped to keep 'em juicy), and finally, why not thow a little parmesan on top before baking. Voila.
The potatoes were a little more straight from the cook book, but we threw in a little variance using the toasted onion. I love that stuff! It makes everything taste like french onion soup. Well, not exactly like french onion soup. Maybe like it was stored next to french onion soup. Anyway, good stuff.
I hear the broccoli was good. I wouldn't know.
The salad is just too good to not keep making. Several people said they knew good food was coming next, but they couldn't get enough of the salad. Nice.
- Pear/Pecan/Craisin salad with champagne vinegarette dressing
- Wild rice stuffed chicken breasts baked in shallot and white wine sauce
- Scalloped potatoes
- Roasted broccoli
- Hot cross buns
- Left-over "Way to Have a Baby!" cake
Everything turned out just fantastic this week. Thanks go to Huge M (and others) for helping to formulate a menu late Saturday afternoon. The idea for the chicken kept changing as we went. It started with just a wild rice stuffed breast, then we added the sauce (which helped to keep 'em juicy), and finally, why not thow a little parmesan on top before baking. Voila.
The potatoes were a little more straight from the cook book, but we threw in a little variance using the toasted onion. I love that stuff! It makes everything taste like french onion soup. Well, not exactly like french onion soup. Maybe like it was stored next to french onion soup. Anyway, good stuff.
I hear the broccoli was good. I wouldn't know.
The salad is just too good to not keep making. Several people said they knew good food was coming next, but they couldn't get enough of the salad. Nice.
