February 6th, 2008

smiley cat

Yumm, lunch

yay! My chicken cordon bleu is going up on flavor and up on presentation points!  Haven't yet figured out the breading, and I'm using mozarella instead of swiss or provolone on the inside, but my Moray sauce is just as delicious, although not quite as thick, and the chicken is thoroughly cooked this time, although it looks terrible after I've pounded it as flat as it's supposed to be...
I am not the cook in this relationship--can you tell?
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