But I won’t lie: since the start of the semester “cooking” has often been “make a sad sandwich for dinner.” And it was so hot this summer that I basically rotated a few salads and didn’t do much. But the weather has been cool this week, and I feel like I need to make something delightful (and healthy!) as a treat for surviving the past three weeks. So, tonight’s menu is….
A greatly modified version of this recipe (quantity reduced; no bacon; no “boiling onions” – ew; many ingredients exchanged… basically, I just like the technique for cooking the chicken and it will be a totally different recipe.) served with kale over creamy polenta. And no, I’m not having people over. But just because I’m not doesn’t mean I don’t deserve a kick-ass dinner to end the week.)