Food blogging

Dinner last night
Roast bone-in chicken breasts with new potatoes, carrots, red onion and garlic.

Throw everything in a big pan, little olive oil, kosher salt, parsley, rosemary and thyme (I don't like sage). Roast at 425 for about 40 minutes.

Mmm, roast garlic. The house still smells good. And if I peel off the skin, the Little Ballerina will eat it (she only likes white chicken -- she refuses to east grilled chicken breasts because they have "black lines").


New meal for me
From Nigella: Campbell's tomato soup, with a little basmati rice thrown in, along with dried minced onions and onion powder (the onions are my addition. And her recipe says to use tomato sauce, but I think they have different kinds of sauce over there than we have here).

I'm still getting a feel this one - how much rice to use, whether to heat the soup and then add rice or heat it all together. If throw it all in together and then heat it the rice sticks to the bottom of the pot. But the instructions on the rice say add water and then boil, so I don't know. Lately I've been throwing it all in together, scraping the rice off the bottom of the pot once or twice while it comes close to a boil, and then turning off the heat and letting it sit while the rice absobs the liquid.

I vary how much rice depending on my mood. If I'm feeling good, it's just a little for texture in the soup. But I've also added enough so it's basically just tomato-flavored rice. Very satisfying and yummy, albeit carborama.