1. I was very amused at how many people responded by wanting to cook with me. Amused and highly flattered. Thank you. All of the things you said sounded lovely and fun and I'm thinking of unscreening them, if that's okay.

2. Tomorrow and the next day are the final days of Passover, which are also holidays. I'm making my preparations. These are nothing compared to the cooking farr of last week.


We're having dinner out tonight. All I need to do is shower and dress, and I bought a cake as a hostess gift.

Lunch tomorrow is grilled chicken breast, frozen spinach and baked sweet potato. No recipe needed (to pangrill chicken breast - spray a pan with cooking spray or coat it very lightly with oil. Sprinkle with herbs or spices. Place the flattened filets in the very hot pan, and season with the same spices on the other side. In five minutes, or when it's a nice brown, turn. Five minutes later, serve. Juicy, flavorful and perfectly cooked.)

Dinner is chicken saute, which I've just made.

1 large bermuda onion, diced
1 box white mushrooms, sliced
Three portobello mushroom caps, chopped coarsely (or any combination of mushrooms, really.)
1 pound boneless chicken thighs, cut in cubes
1/2 cup chicken broth (homemade preferred)
Salt
Pepper
Balsamic vinegar or wine
Olive oil

Cooks best in a large saute pan or wok. Heat a little oil in the pan and add the onions. When the onions start to cook, add half the chicken stock. Cook for about five minutes and add the mushrooms and the rest of the broth. Season with salt and pepper. When the mushrooms are cooked and the pan is nearly dry, add the chicken thighs and 1/4 cup of water. If you have more stock, use that. Add a teaspoon or so of vinegar, or a couple of good glugs of wine. Lower heat heat and let cook until the chicken is done.

Note 1: During the year, I'd serve it over egg noodles. Now, I sliced red skin potatoes very thin, put them in a single layer, sprayed them with cooking spray and peppered them, and baked them until they were brown.

Note 2: I really, really miss my year-round knife right now. My pesach chef's knife is a laser-sharpened serrated edged piece of foil - barely adequate for vegetables, and tolerable for carving cooked meat. It's just bad for cutting raw meat. Friday. I'll get it back Friday.

I"m serving it with carrots, which I'm going to partially microwave before putting them in the fridge,so I can reheat the entire dinner quickly after it gets dark tomorrow night.

Thursday lunch? :) Bleu cheese salad with pecans and pears.