Foodtopia Moments
Today’s pranzo (lunch) was one that I started two days ago
when I made a big pan full of eggplant and tomatoes. I used some of the
eggplant that I cooked, and mixed in a little pasta so that the plat was like
half and half with pasta and eggplant. For meat, I egg dipped chicken breast
and lightly fried it with olive oil. After sprinkling a little salt and
flipping, and squeezed a lemon over top and topped with lemon slices. Then I
poured in a little bit of white wine, and let the flavors come together. The
chicken was tender and the flavor was rich and plentiful. For dessert, Mom and
I each had a vanilla cream filled donut. It was the first time wither of us had
ever had a bakery donut here, and it was really good. Maybe it was not as good
as a bakery donut from McMillan’s, Gallo’s or Potito’s, but damn good for over
here.
Today’s pranzo (lunch) was one that I started two days ago
when I made a big pan full of eggplant and tomatoes. I used some of the
eggplant that I cooked, and mixed in a little pasta so that the plat was like
half and half with pasta and eggplant. For meat, I egg dipped chicken breast
and lightly fried it with olive oil. After sprinkling a little salt and
flipping, and squeezed a lemon over top and topped with lemon slices. Then I
poured in a little bit of white wine, and let the flavors come together. The
chicken was tender and the flavor was rich and plentiful. For dessert, Mom and
I each had a vanilla cream filled donut. It was the first time wither of us had
ever had a bakery donut here, and it was really good. Maybe it was not as good
as a bakery donut from McMillan’s, Gallo’s or Potito’s, but damn good for over
here. 