[RiversideLen]

Last night I baked a boneless chicken breast in pasta sauce. Had it with bow-tie pasta and fresh asparagus.

[RiversideLen]

I think the diner is the guy who should be upset with the chef's attitude. It's too bad if the chef doesn't want to cook it to the customer's specs. The customer is the one who is paying for it and is the one who has to eat it.

[RiversideLen]

I am making my sandwich buns this afternoon. I have withheld 2 buns worth of dough and will turn them into a cast iron pizza for dinner.

[RiversideLen]

I braised boneless chicken thighs in pasta sauce with wine, had it with bowtie pasta and broccoli.

[RiversideLen]

Those cookies look good to me!

[RiversideLen]

I finally ordered my plants from Burpee. I've been ordering from Burpee for a number of years now. Four tomato, two pepper and two basil and parsley. That will be plenty for me.

[RiversideLen]

Looks like it does quite a good job!

[RiversideLen]

Thank you BakerAunt and Joan, I had one for dessert and I see an easy breakfast for the next several days.

[RiversideLen]

Thank you. Joan, now I'm hungry for taco salad!

[RiversideLen]

With the storms coming through here I wanted to make something fast just in case we lost power. There used to be an Italian restaurant near here that would make this so every now and then I try to replicate it. Linguine with broccoli and shrimp. I gave it a dusting of parm.

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[RiversideLen]

I made "Chewy Fruit and Oatmeal Bars" . I've made these many times in the past but haven't made them in a while. I subbed 1/2 cup of maple syrup for all the sugars and doubled up on the milk and oil. For the fruit I used KAF Fruitcake Blend, also added a handful of walnuts and about 3/4 of a bag of chocolate chunks that I wanted to finish as they are a couple of months past their best use date. I also subbed a half cup of whole wheat for an equal amount of AP.

I also used Bob Red Mills extra thick oats.

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[RiversideLen]

Thanks, Chocomouse and Joan. It tasted pretty good too, had the leftover for today's lunch. I usually make pizza on the baking stone but every now and then I do the cast iron. The nice thing about cast iron is I don't have to preheat it like I have to do with the stone.

Tonight's dinner will be pasta with the remaining meat sauce and asparagus.

[RiversideLen]

On Tuesday I made meat sauce with mushrooms and had it with pasta. Yesterday I made a small cast iron pizza. I put a thin layer of cheese on the dough and then baked it for about 5 minutes. Then I put some of the meat sauce on and topped it with a sprinkle of parm and then a layer of mozzarella. I had it with some chicken veg soup.

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[RiversideLen]

I made a stir fry. Carrots, celery, asparagus, kale, mushrooms, a chicken thigh and shrimp. Seasoned with fresh grated ginger, some garlic powder, soy sauce and sesame oil. Had it with rice. It was yummy.

[RiversideLen]

Last night I had roasted salmon seasoned with a fair amount of grated fresh ginger and a light sprinkle of garlic powder. Also, noodles with sauteed mushrooms and broccoli and carrot.

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