Pot & Cover

brew...cucumber & tomato salad with asian vinegarette...half a baked tater with bacon crumbles and blackened fish...all from scott

more calamari steak...with wasabi dipping sauce and cucumber and tomato salad dressed with a little of the wasabi sauce

It was time to begin lightening up the meals around here.  Time to shed some excess baggage.  Scott seasoned a couple chix breasts with s&p, a tiny bit of cayenne and some garlic powder.  He added 1 tbs olive oil to the pan, got it hot and then perfectly seared the chix.  It looked and tasted lightly blackened, which we love, and was juicy inside.  I made a full two heads of broccoli, added a little soy, a tiny bit of butter-like a tsp or so, a little water, covered it with cling film and nuked it for a few minutes. It steams in the cling wrap.  I learned this from an old Asian friend.  This is one of my favorite ways to eat broccoli, its kind of addictive.  Then a sliced cucumber, a few sliced roma tomatoes with our favorite balsamic vinegrette.  I was so good, and it was nice to not eat something so heavy.  I need to bone up on my broccoli recipe, 'cause I over cooked them just slightly and a little too much soy...but other t...