Almond-Apricot Chicken with Mint Pesto pg. 43 & Greek Salad with Seasoned Flatbread pg.28

4 Toasts

All this work just for a little filling. Not worth it, but tasted good. The almond coating was fun to do.

4 Toasts

Instead of lavash we only has a flour soft taco, too much seasoned!!! Salad was okay but for all you continuity editors the following is so argggggg:

Step 1: In a large bowl whisk oil etc and add remaining indredients and toss

"Handy" tip at the top of the page:
Wait until you are ready to serve the salad before dressing it.

wait for it

wait for it

wait for it

aaaaaaAAAAAAAAARRRRRRRRRRGGGGGGGGGGGGGGGGGGGG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Why why why, for those of you who know me well this kind of thing drives me crazy. How can you wait to dress the salad when the first and only step is to pour the oil into the bowl and then add the lettuce! No I am not over reacting. They thought they were so clever using only one bowl, but I ended up with soggy salad waiting for the chicken to cook. It's just like when you are reading a good book with only one or two illustrations tucked into the middle pages. The whole time you can't wait to get to a picture to see what the one legged protagonist looks like and when you finally do, he is missing his leg at the knee!!! when an integral plot point dictates that a shark chomped it at the thigh and thats why they call him "Sye No Thigh".

Geez

Goodnight

Turkey Cobb Salad pg.36

5 Toasts

Today at the grocery store Spatula announced that he was done with the blog. I knew this point would come, but so early? Well don't worry we bought ingredients for the next 7 meals.

Do you like avocado? Even if you don't you will love this dish!

Chicken Chilaquiles pg.44

4 Toasts 1 Crust
Next time use cooked rotisserie chicken.

Pork Chops with Rhubarb-Cherry Sauce & Snap Peas with Mint

1 Toast

Worst meal ever:
chops too fatty
fruit and chop weird taste
peas soggy
strange taste

rhubabb sauce tastes great on it's own. Today Spatula admitted that maybe the porkchops were off a bit cause a few were a strange colour.

Cashew Chicken pg.40

5 Toasts
More please

Leaf-Lettuce Salad with Parmesan Crisps - Reduced-Fat Herb Vinaigrette pg.27 & Spring Risotto with Peas and Zucchini pg.70

Thanks Easter Bunny for the window herb garden and the dinner at Sauvignon (pricy French restaurant next to Meat on the Beach). The parsley has grown like crazy and we used a little in scrambled eggs already.

Lettuce Leaf Salad 3 Toasts
We didn't buy parmesan and used regianno by mistake so the crisps didn't crip. They didn't even melt, they just crumbed. Salad and dressing fair.

Risotto 4 Toasts
We used red wine from the freezer so the rice took on a purple colour. The whole time I was making it I had in my head that it should have "a bite" as Baret said. Hmm overcooked no bite but still really good.

Farfalle with Salmon, Mint and Peas pg. 81 & Glazed Carrots pg.85

4 Toasts 1 Crust

Instead of having sauce with all pasta, the butter and lemon juice did hit the spot on this crisp spring evening. The steamed salmon had a nice texture. There were leftovers for work too.

Spatula didn't even notice that the carrots were glazed but he did gobble them up fast so
5 Toasts
for a nice change to frozen or broiled root veggies