"W. Baker" > wrote in message
...
> Janet > wrote:
> : Pounded and sauteed chicken breasts, minced shallot and sliced baby
> bella
> : mushrooms cooked in the pan after removing chicken, deglaze with
> Calvados,
> : add chicken stock and heavy cream and reduce with Penzey's Sunny Paris
> spice
> : mix, put chicken back in and simmer briefly. Brown rice (1/4 cup for
> me).
> : Grilled asparagus. Salad of baby romaine, cucumber, and avocado. 2
> glasses
> : merlot.
>
> Sounds good, all but the cream:-) I made a large quantity of lamb stew
> with lots of big carrots, red peppers, shite turnips, onions, celery, big
> can of chopped tomatoes , rosmary and thyme(by the way they were on TV
> tonight:-). No wine, which I usually use, as with only one in the house
> now, i didn't want to open a new bottle just for the stew.
>
> I had quite a few psmall packages of the lamb, some boneless and some with
> bones in teh freeze adn wantedto clear them out.
>
> I am not at all used to this cooking for 1, so I will have to take up room
> in the freezer with single portions of this lovely stew if i don't want to
> have to eat the same thing all week! Syd alwasy loved anything with lamb
> in it, soo he would be a big helpin finishing up my big pots of stew.
> Maybe I should get rid of the big pots and only keep the smaller ones:-)
> In that way I couldn't make so much at a time.

I buy a four pack of small bottles of wine. I usually use a half a bottle
at a time. The rest is still good by the time I need it again. I can't
remember what brand it is.