SATURDAY I ATE
Location: Tucson -> Home
Breakfast: Granola parfait at Starbucks
Lunch: Pulled Pork sandwich at AJ’s Purveyors of fine food in Tucson
Afternoon snack:Gelato at Frost in Tucson. This is some of the best gelato I’ve had outside of Italy. Really, really good. Dark chocolate was almost too dark and rich, but cut with a scoop of strawberry-champagne and it was fabulous.
Later on, there was much candy on the airplane home.
Dinner:Stuffed spinach and mushroom pizza from Zacchary’s
FRIDAY I ATE
Breakfast: Pop tarts
Morning Snack: Granola bar
Lunch: Leftover turkey sandwich with the works
Dinner:A bunch of dishes from a local Mexican place in Tucson. Plus a dish of enchiladas that Tony whipped up from the smoked turkey which were amazing.
Dessert: Roasted marshmallows and hot cocoa
THURSDAY I ATE
Location: Tucson (Thanksgiving)
Breakfast: Pop Tarts
Lunch: Leftover pizza
Afternoon snack:Port wine wheese and crackers
Dinner:The works. 2 kinds of turkey (one smoked, one oven roasted), 2 kinds of cranberries (traditional and one with jalapeno), 2 kinds of stuffing (traditional and cornmeal with chorizo), Ham, mashed potatoes, root vegetables, green bean and onion casserole, zucchini casserole, crescent rolls, probably some other stuff I forgot.
Dessert: 4 kinds of pie. Apple (eliza), cranberry tart (Suzanne), Apple cheesecake, and Cherry pie (Brian)
WEDNESDAY I ATE
– Also known as the day Claire went missing. Eliza lost her most favorite doll while exploring the Pima air museum in Tucson.
Breakfast: Pop Tark
Lunch: Burger. At Diablo Burgers in Tucson, AZ. This place made a big deal about their local food dealeo, and they pulled it off with a really, really good burger.
Afternoon snack:Coke zero. Some of the ice cream that Eliza was too sad to finish.
Dinner:Pizza and green salad from somewhere in Tucson, at Tony and Lori’s house.
TUESDAY I ATE
Breakfast: Grapenuts with cranberry juice
Lunch: Leftover chicken saltombocca sandwich
Afternoon snack:Fenton’s ice cream at Oakland airport
Dinner:Crappy la Brea bakery sandwich at LAX. Terminal 1 in that airport sucks!
MONDAY I ATE
Lunch: Turkey sandwich with hummus and swiss
Afternoon snack:Snickers, some mint M&Ms. Coke zero
Dinner:Leftover turkey dinner
Dessert: Leftover apple and pumpkin pie with vanilla ice cream
SUNDAY I ATE
– but more like THURSDAY I ATE because we pretended it was Thanksgiving
Lunch: Turkey, stuffing, mashed potatoes, cranberry sauce, green beans, gravy, rolls
Afternoon snack:Pumpkin and Apple Pie
Dinner: Turkey, stuffing, mashed potatoes, cranberry sauce, green beans, gravy, rolls
SATURDAY I ATE
Lunch: Leftover turkey and waffles
Dinner:-At friend’s house. Suzanne baked some experimental appetizer rolls with blue cheese, dried cherries, and roasted garlic rolled in pastry. Our friends served potato and radish soup, which was cool because it acted like a pH indicator dye when you squeezed in lemon juice. Also lasagna.
Dessert: Ice cream bon bons from Trader Joe’s.
Originally inspired by Epicurious. This is a favorite; it’s fairly quick and easy, but tastes like the sort of thing that should have taken all day and several trips to the store.
It’s great with rice or pasta. Also delicious as leftover lunch the next day.
A quick chicken dish with a sophisticated taste.
Servings: 4 -6
- 4 skinless boneless chicken breast halves
- 8 sage leaves
- 4 prosciutto slices
- 1/2 cup all purpose flour
- 2 tablespoon butter
- 1 1/2 tablespoons olive oil
- 2 tablespoons dry white wine
- 1 cup low-salt chicken broth
- 4 tablespoons fresh lemon juice
The original recipe calls for pounding the chicken breasts, which is fine. They're more tender that way, sure. But that makes a gross mess in the kitchen and this works just fine without that step.
Pre-heat over to 200 degrees and place a heatproof platter inside.
Rinse chicken and pat dry. Season with salt and pepper. Press sage leaves into the chicken breast. Drape with a slice of prosciutto and press them tightly together. Pat chicken into flour and cover lightly but completely on both sides.
Heat oil in large nonstick skillet over medium-high heat. Cook chicken, prosciutto side down, about 4 minutes. Turn chicken over and cook another 4 minutes or until golden brown. Transfer chicken to oven and allow to rest until interior temp reaches 140 or whatever temp makes you feel all safe and stuff.
Whisk wine with remaining 1 tablespoon flour in small bowl. Pour broth and lemon juice into skillet and bring to boil. Add wine mixture a bit at a time, whisking until sauce thickens slightly. Season to taste with salt and pepper.
Serve with rice, topped with sauce
FRIDAY I ATE
Breakfast: Grapenuts, cranberry juice
Lunch: Turkey sandwich with hummus, cheddar cheese, and cranberry relish
Afternoon snack:Candy. Coke zero.
Dinner: Chicken saltimbocca.
Dessert: Experimental kahlua chocolate waffles with ice cream.