parmesan chicken

The Best Friend received some good news last week, so a celebration was in order. At her suggestion, we had parmesan chicken (at my request, we had champagne), made as follows: dip chicken breasts in olive oil, then roll them in a mixture of black pepper, italian breadcrumbs, and parmesan cheese, then bake for half an hour. Halfway through, the chicken breasts got another sprinkle of parmesan, which should have gotten crispy and melty but didn’t. I was really hoping for a crunchy shell, but I’m pretty pleased with how it turned out anyway. We rounded out the meal with alfredo noodles and a salad mix with dried cherries, cranberries, apples, almonds, blue cheese crumbles, and some sort of amazing vinaigrette. I cleared off the dinner table for the first time in months and we had a lovely little dinner party with The Husband, The BFF, and my friend J, toasting the BFF’s success and generally having a great time.

It’s fuzzy, I know — I promise it’s the picture and not the food.

Here’s some non-Dumbass cooking from a restaurant the BFF and I went to this morning for their weekly jazz brunch:

A bloody Mary, homefries, mushroom-cheese omelet, and some wheat toast to make it healthy.

I’m sorry for the short entries, but I’m on vacation and having a wonderful time! I’ll be in Philadelphia for the last part of the week, visiting my aunt and uncle. They were like second parents to my brothers and I when we were small, and I am beyond excited to see them again.

Have a great week, all!