Starting in the upper left and continuing clockwise you see the Chicken paillard, balsamic brussel sprouts, and parsley buttered potatoes.
The recipe called for a cup of skinned, seeded tomatoes, so I took a few pictures of how I skin my tomatoes. I learned this from my grandmother who I would help make gallons of tomato juice in the summer. You submerge the tomatoes in boiling water for a few minutes and the seeds slip right off.
This weeks newsletter also came with a cookie recipe. I will probably be making this on Saturday.
What I ate today:
8:00 am: 16 oz coffee with cream and sugar
9:45 am: apple strudel
12:00 pm: leftover baked chicken, mashed potatoes, and gravy, granny smith apple
3:00 pm: small winesap apple
5:00 pm: small bowl of mashed potatoes (I knew it would be 8:30 before I ate tonight)
8:30 pm: Chicken paillard with tomatoes, fennel, and olives; balsamic brussel sprouts; parsley buttered potatoes.