Cook chicken. Cook veggies. Cook rice. In that order.
Bringing hot food to the plate all at the same time: FAIL
*shakes head and sighs*
On the upside, tried a new chicken recipe with a white wine reduction. It called for mustard and sour cream, but since I have neither on hand, I sauteed onions, artichoke hearts, and fresh spinach with butter, seasoned with fennel*, parsley, pepper, and sea salt. Stirred in the reduction, et voila – seriously delicious dinner.
fennel seed, which I minced by hand with my big chef’s knife. By hand. Which was an adventure unto itself, what with all the projectile fennel bits that kept flying around the kitchen. I’ll be sweeping the pieces out of corners for a decade, I swear. Note to self: buy spice mill.