Variety in the kitchen lets you create new favorites and pass them on to others. Everyone has their own way with food. One thing I’ve learned is you’ll never get things done quite right the first time. Aim for “edible” and you can still eat it for dinner. From there, you’ll learn, and find new ways to make your meal special. In the end, you want to learn more about the flavors you enjoy so much.
On a weekend a while back, my family drove in to see me. My brother had two framed pictures from his Urban Narratives collection he wanted to give me, and my mother had some vegetables from the garden she wanted to share – fresh tomatoes and basil from the garden! I had just picked up some balsamic vinegar from the grocery story, along with some chicken and eggs, which would all go great for dinner.
RECIPE for this MEAL
I cut the tomatoes up and blended them with the diced basil in a bit of balsamic vinegar, and put it in a bowl near the blended eggs, a little pepper on both. With the chicken cleaned I dropped them in the bowl of eggs and then the flour, and then in the tomato blend before the glass baking dish already oiled up in virgin olive. I spooned extra bits of tomato and basil on the chicken before baking it in the oven.
The oven was at 400 degrees. I turned it down the 375 and put them inside for nearly twenty minutes. I took them out and flipped them, added more tomato basil, and in for another fifteen or twenty minutes. With some brown rice cooked in chicken broth and some corn on the side, I had made a great dinner. The juices were flowing and the flavors were present, but all in all it was in need of improvement. It’s a step forward in the creative process. Trial and error, you know?