We’re having our coldest nights of the year so far, and I’ve been looking for an excuse to use the latest Pyrex casserole dish that I picked up at this past weekend’s Alameda Art and Antiques Faire. So I took a can of Campbell’s garlic mushroom soup, heated it up on the stove with a can of milk, added a can of milk and a can of mixed peas and carrots. Once heated, I put some of the mixture into the dish, added a couple chicken breasts, and then covered them with the rest of the mix and put it all in the oven at 350° F for 45 mins. For the last 5 minutes, I sprinkled a little mozzarella cheese over the top and turned on the broiler and left the top off to let it brown. Mission accomplished.
I made another of my everthing-but-the-kitchen-sink salads, with a variety of mixed greens, cucumbers, carrots, bell peppers, green onions, celery, cherry tomatoes, and a homemade vinaigrette over the top, and made a packet of TJs artichoke ravioli which I tossed with some particularly fresh, strong and yummy olive oil that I’d picked up at last week’s farmer’s market (as well as the glass of apple cider I enjoyed with dinner) mixed with chopped garlic and fresh oregano from the garden, now that all the basil is gone. For dessert, I had an oatmeal raisin cookie, also from TJs.