Thursday, February 9, 2012
What I Ate: Thank You, Mark Bittman
Every week he picks a simple food theme whether it is a type of cuisine or a specific item. This last week it was all about the humble chicken breast. This column is a nice reminder that it is okay to slow down and cook something simply without having to make a big gourmet feast. I suffer frequently from that syndrome. If I am not spending 3 hours preparing dinner, then I am just opening a can of soup.
Ugh, why do I do that? But not today! Today I made his simple chicken and mushroom in a skillet recipe. (Although of course I had to add kale because I can't leave well enough alone.)
Check out Bittman's articles. He has cookbooks too but I don't own any of those. Yet.