Lucy wrote in message ...
>I decided to make what I like.. so I stopped by the store on the way home,
>and was all ready to make my first entire meal sans cookbook. It was just
>for hubby and me, the kids ate before I got home. (lucky kids).. I intended
>to make:
>
>-boneless skinless chicken breasts sauteed in olive oil, garlic and those
>little sweet onions (not green onions and not pearl onions.. i forget the
>name)
>-fresh baby spinach leaves, sauteed in olive oil with black pepper (again,
>this isn't intended to be gourmet, it is just what my tastebuds like)
>-steamed cauliflower florets with diced red pepper
>-steamed asparagus with butter and lemon juice
>
>What I actually made, however, was:
>
>-boneless skinless chicken breasts that were raw (yes, raw!) in the middle,
>with burned garlic, and little onions. I put plenty of olive oil in the
pan,
>and yet when I lifted them to turn them over.. I ripped some of the flesh
>off, as it stuck to the pan. haha

you have to get the pan really hot to saute meat like that. it helps to have
cookware that is not non-stick.

>-spinach leaves, but only one serving. Who knew it would shrink so much? I
>am tempted to email the FDA and ask them to require manufacturers to put on
>the package: WARNING: Shrinkage does occur, and all the viagra in the world
>isn't going to correct this.
>-cauliflower florets and stalk, with diced, mushy red pepper. By the time I
>cut off all the black spots, there wasn't much left of the cauliflower, so
I
>added chopped up stalk.
>-steamed asparagus with butter and lemon juice, that actually turned out
>great! <gasp>
>
>So.. hubby and I fought over the spinach and asparagus, then flipped a coin
>for pizza or chinese. I won.. so it was chinese.
>
>Ok, so bring on all the shame as well as the tips!
>lucy
>
>




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