Tonight, I had grilled rosemary chicken with avocado-tomato salsa. It’s the cover recipe on my new Cooking Light 5 ingredient or 15-minute bookazine.
Chicken breasts are so big these days, I sliced the two I had in half lengthwise, giving me… that’s right! Four!
The salsa was odd. It called for avocado chunks, halved cherry tomatoes, garlic, fresh oregano, olive oil, red wine vinegar and feta cheese crumbles. Between the vinegar and the feta, it had too much tang. I would make it again and omit the cheese and possibly the vinegar. I didn’t have any garlic or oregano so I substituted a willing shallot and some fresh parsley from my bee-infested herb garden.
Of course, the kids didn’t have any of this. Don’t be ridiculous. They had sauceless chicken wings and drumettes from Water’s Edge Grill.
They had a good day. Patsy took them to the zoo and then took them on the trail by our house to collect buckeyes and river slate.
Now Magnus is sacked out next to me as I watch Andy Murray play at the U.S. Open and have a brownie and a glass of milk. September heaven.