I'm in a cooking slump. It started a week ago with a so-so dinner I made for my parents. Since then I've ended up with bland sauteed vegetables, rubbery scallops, and undercooked chicken...undercooked chicken! I'm trying to break it up a little but I realize it's just a rut that will pass. Until then, here are some shots of recent successes, including a killer Jacques Pepin recipe for chicken in balsamic vinegar-shallot sauce, a Mexican breakfast crepe, and poached cod loin.
A cooking slump is still better than fast food. That's unless you are talking about a 16 inch sub from D'Angelos. Or do they call them grinders in CT?
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