I like getting a bag of salad and then some grilled chicken put it right on top of your salad (warm chicken) then top it of with shredded cheese of your choice & dressing. You can add tomatoes,mushrooms, chic-peas, olives, peas etc. There is nothing like your own salad!

Tonight I'm making 5 (small) chicken breast (for Sat. nights dinner.) I bought some Cacciatore Simmer Sauce, side dish is Pasta with Eggplant & Zucchini (it was in the frozen section.) Cookie

Im also trying Yellow Rice (ZATARAIN'S) brand.

Roasted chicken is really good this time of the year when I have fresh sage and thyme in the garden. Season and stuff the bird with a head of garlic cut in half and all of the fresh thyme and sage you can shove into it. I put a couple of leaves of sage and two pats of butter on each breast in between the skin and meat. Rub all over with olive oil and sprinkle liberally with McCormicks Rotisserie Chicken Seasoning and fresh cracked pepper. Tie the legs together and tie down the wings. I either use my rotisserie or my Nuwave oven to roast it in. Those Nuwaves are not something I would recommend to anyone. Those plastic domes are junk. Everytime I use mine I keep looking for it to crack.

This weekend?

I'm attending a team barbecue w/ my friend Minot Saturday night. He coaches a junior high girls track team and the coaches are throwing a pork chop cook-out. I was asked to make something- I'll take brownies and oatmeal cookies.

Sunday my niece graduates from high school and my sis is throwing an open-house w/ a pulled-pork barbecue sandwich spread and expecting a crowd. In addition to helping her hubby mow and spruce-up the yard and pool in time for the crowd's arrival, I was also asked to make something sweet (Hailley doesn't want cake, so I'm doubling-up on the brownies & oatmeal cookies for Saturday's barbecue so I'll have enuf to take Sunday) and also macaroni salad.

Over my weekend off (Mon./Tues.), not sure what I'll be eating but it more than likely won't be pork!

(all this talk about yummy roasted chicken has me wantin' to go by Kroger's or Wal-Mart to pick-up a bird or two!)

Today we will be working in the yard. Planting and getting ready for my favorite season of the year "green"

For dinner I'm doing fillets mignon with blue cheese. I thought I was going to make a salad but now I'm toying with the idea of making steamed artichokes since they are in season.

Today I'm finally getting around to cooking that Ethiopian feast I've had on my mind for so long.

I'm making

Doro Wat (chicken and egg)

vegetable Wat

Misr Wat (lellow lentils)

fresh ethiopian cheese

salad of tomato, onion & pepper dressed with lemon juice
(they serve this at my favorite Ethiopian restaurant)

Ingera

Rice pudding with almonds and rose water

I have about half of it done already and will reheat it when guests arrive. These recipes seem to serve 20. I'm most nervous about the Ingera but I have my teff and I'm ready so we will see.