I hope y'all had a great weekend. We did - spending time with our sister-in-law, Kris, visiting from Denver. We celebrated our 35th wedding anniversary with a lovely luncheon at The Dundee Bistro, where the bubbles came from Domaine Eugene Carrel(appropriate, as we met in a city named Eugene). The weather finally cooled a bit and Oregonians can thank DT for the little rain we received: he took my car to the car wash.
There were a few interesting recipes from the latest food magazines added into the menu plan this week. Always fun to try something new.
Which left 2 whole legs for dinner the next evening - leaving me with an easy no-cook meal and plenty of time to play with my new toy: The Lovely Lisa and I found a fun little vegetable peeler that juliennes vegetables/fruits. The Kuhn Rikon Julienne Peeler made quick work of one carrot, one zucchini and one fennel bulb, and I had a pretty slaw to serve with the left-over (cold) chicken. The peeler comes with a protective cover! Dressed only with white wine vinegar, salt & pepper Dinner is served! Yep. I served a salad with the salad. Tomatoes and basil. Can't get enough veggies. The little peeler will stay, but the infused oil wasn't amazing enough to earn a repeat performance. I marinate chicken in herbs, garlic and lemon juice all the time... but the crushed olives were a nice addition. Maybe this recipe is a grilled version of my Chicken with Olives & Lemon? Whatever. There is still a lot of summer left and many more fun recipes to try.
Until my next update, I remain, your spicy correspondent.