Today was another beautiful day. The temperature got up to seventy degrees Fahrenheit and it truly felt like spring. I got some more seeds planted, then Mr. G and I did a little yard work. Mostly it was Mr. G. doing he work, trimming shrubs and raking up pine cones and branches that had fallen in the wind and rain, although I served as consultant on the pruning and bagged up my fair share of pine cones. Then the girls and I went for a little walk enjoying the weather and the scents and sights, which included some flowers blooming and some about to burst into bloom.
The spring-like weather must have energized me because I wasn't the least bit tired when it was time to cook supper. I used a menu and recipes from the Pollan Family cookbook: Easy chicken Parmesan with fresh mozzarella, roasted asparagus with frizzled shallots and for dessert, raspberry pudding cake.
I began with the pudding cake, greasing a square pan and heating the oven. I mixed up the batter, then cooked the raspberries in a syrup along with some raspberry preserves. Here you can see the batter ready to go in the pan, and the syrup cooking on the stove in the two top pictures. The botton pictures show the raspberry syrup poured on top of the batter in the pan, ready to go in the oven, then the finished pudding cake. Which, if I do say so myself, was quite delicious!
The chicken Parmesan with the roast asparagus was supposed to look like this photo from the cookbook:
But mine looked like this. Definitley in need of a beauty makeover or a food stylist! It may not have looked beautiful but the chicken was very tender, and quite spicy, but not too spicy, while the asparagus, although it looks a little overcooked was very good- a little crisp but not at all tough or stringy and very easy to chew. i cooked some extra cutlets, so we'll probably have them again tomorrow night, along with some more freshly roasted asparagus.
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