Monday, July 28, 2008


Am currently eating grilled chicken breast, marinated in zesty Italian dressing overnight, with a salad of fresh non-pestilential tomatoes and carrots. Mmmm.....

Recipe for salad-

Make a basic vinaigrette dressing- 3 parts oil to 1 part vinegar. Add in desired seasonings and spices (I like red pepper and parsley flakes along with the usual sea salt and fresh ground pepper). Combine with coarsely chopped carrots and tomatoes. Hold off eating as long as possible for maximum flavor.


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