Last night Lindsey joined in the kitchen where we made a garlic chicken cream sauce over pasta with roasted vegetables. Lindsey insisted on cutting up the brussel sprouts....
....sprayed with olive oil and seasoned, twenty some minutes on the top rack at 400F...
The cream sauce started here as a shrimp sauce...we sauteed mushrooms in butter with garlic, fresh thyme (which we subbed for rosemary) and black pepper...
And then filled in with half an half (the convenience store across the street did not have whipping cream...but the half and half worked just fine) and shredded chicken (ok fine. It came out of a can. The entire meal was inspired by our not desiring to defrost a chicken breast). This concotion was poured over spiral pasta and topped with parmasean cheese.
Then served along with a salad (nothing special). All very tasty! I know that none of this looks like the kind of food one ought to brag about, or start a food blog about, but I'm getting there. Stay with me loyal reader. In a decade or so, I'll surely knock your socks off.
Inu wishes we would drop fewer vegetables/herbs and more meat.
Then the earth was swallowed by the sun.
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