Foodtopia Moments
After the air conditioner was installed I had a choice to
make: Stay in and cook or go out and get something. I chose to stay in and
cook. I chopped up a red pepper and some tomatoes, basil, salt, onion and
garlic and cooked it with a little olive oil fresh from the farm (it’s like
liquid gold it, makes everything taste better). With a little pasta it was the
perfect amount for one person. As a second course, I cooked a couple of thin chicken
breast filets on low with a little olive oil, salt and white wine. Then I
topped the chicken with salami and buffalo mozzarella. It was still hot so I
covered it and let the cheese melt into the salami and the white wine sauce. I also
made a small batch of Italian potatoes au gratin. I sliced up a few small
potatoes, the size of fingerling potatoes in the US, and mixed them with
chopped onion, grated cheese and olive oil, then I covered it and baked it for
about 40 minutes. It accompanies any meat dish pretty well.
After the air conditioner was installed I had a choice to
make: Stay in and cook or go out and get something. I chose to stay in and
cook. I chopped up a red pepper and some tomatoes, basil, salt, onion and
garlic and cooked it with a little olive oil fresh from the farm (it’s like
liquid gold it, makes everything taste better). With a little pasta it was the
perfect amount for one person. As a second course, I cooked a couple of thin chicken
breast filets on low with a little olive oil, salt and white wine. Then I
topped the chicken with salami and buffalo mozzarella. It was still hot so I
covered it and let the cheese melt into the salami and the white wine sauce. I also
made a small batch of Italian potatoes au gratin. I sliced up a few small
potatoes, the size of fingerling potatoes in the US, and mixed them with
chopped onion, grated cheese and olive oil, then I covered it and baked it for
about 40 minutes. It accompanies any meat dish pretty well.