breakfast review

The french toast turned out pretty good.  I added a bit of burbon which gave it a nice flavor.  Next time I’d like to use whole milk and cream instead of 1%.  I’ve read a few recipes online and it sounds like that really boost the richness of the dish.

The apples turned out tasty.  I over cooked the first batch so they are too soft.  I’ll probably take another stab at it later today (time given).  Taste is lovely.  These super soft ones would go great with some vanilla ice cream.

 

breakfast

I wasn’t as motivated this morning as I had hoped.  Mainly due to the fact that I would have had to run to the store AND cook.  It wasn’t happening.  However, this afternoon I took care of the former, so I can do the latter tomorrow morning.  I’ve added bangers to the breakfast menu, since my husband likes them.

 

yom.

Dinner tonight is braised chicken with garlic and white wine, rosemary roast potatoes, and brussel sprouts.  I should have browned the chicken more, and I was 1/4 c shy on wine – but it’s still nice and tasty.  The thyme and tarragon make a nice flavor combination with the wine and garlic.  Perfect for this time of year, when it’s just starting to get chilly but still warm and sunny in the afternoons.  Next time I’m going to try and do a roasted garlic & rosemary mashed potatoes to go with it using the sauce from the chicken to add flavor and smooth out the potatoes.  It’s going to be delicious.

I’m trying to cook more.  I’m home and it looks like I’m going to be home for a while, as long as the Lord permits.  I’d like to start being better about my time and making sure dinner is ready every night by the time Mark gets home.  I’d also like to start making him breakfast in the mornings – that one may not happen every day.  It’s worth a shot.  If I can get my butt out of bed early enough in the morning, I’d like to do a french toast with honeyed apples.  We’ll see how motivated I am.

Now to watch Chuck. I love Chuck.

 

recipe!

Asparagus Chicken and Penne Pasta

Yum Yum. The chicken had to defrost, so I cooked the asparagus first. I added extra olive oil and used… oh I dunno maybe 1/4 c white wine. Oh – and a lot more garlic! Nearly a head, crushed.

Then I removed the asparagus and cooked the chicken in the left over oil, wine, pepper, and garlic. Most of the oil and wine had cooked off, so more was added.

Added a bit of oil to the pasta to avoid it being dry.

Served with salad. Very yummie.