…when someone else cooks!

When I was down at the farmer’s market last week ordering the turkey and buying that big ol’ stewing hen, I also picked up a few chicken breasts. Into the freezer they went… They’re great for those “what do I have/want for dinner” days. No planning involved, they work with anything.

I was off work today, so Victor and I went out looking to maybe purchase a few more serving bowls for Thanksgiving. We both have a serious bowl and platter fetish. We have more than we will ever need, more than we could ever use – but they’re not necessarily the exact size I may want or need for a large gathering. Okay – it’s just an excuse to get more, but what the heck. Any excuse to buy more works for me!

We hit a couple of local stores, didn’t see anything we liked, but did make it home with more Christmas decorations! If you think the bowl/platter fetish is bad – the Christmas decoration fetish is worse. Santa comes to our house when he needs something! (But that’s for another post for another day!!)

Back to the chicken breasts… I pulled two out of the freezer and set them on the counter to thaw. I was just going to do some simple breaded cutlets, maybe oven roast a couple of potatoes. Simple, no brainer, no thought process involved.

I had to do a bit of Family Tree updating and Victor asked if I had any plans for the chicken, because he’d cook dinner. I said I was thinking chicken cutlets, but if he’s cooking, I’m eating – have at it! (I’m easy that way!!) He headed to the kitchen, I headed to the office.

About 20 minutes later, I smell the most wonderful aroma coming from the kitchen! The kitchen is at the other end of the house, so it has to be GOOD for it to travel all the way back here! And it was! Cave-Aged Gorgonzola Scalloped Potatoes were in the oven! OMG! I’ll repeat. OMG! Can we say fabulous boys and girls?!? I wanted them THEN – but had to impatiently wait another ten minutes. It seemed an eternity. But oh so worth the wait!

Thinly sliced potatoes, layered in a shallow casserole with butter, parmesan, and gorgonzola, with just enough broth to cook them. Crusty-crunchy on the top, melt-in-your-mouth perfection underneath. Just the right amount of everything. No one flavor was overwhelming, yet every one was distinct. One of those magic moments – and done with what was in the kitchen – no cookbooks involved.

The chicken cutlets were perfectly thin, breaded, and fried in olive oil. Fork-tender, with the perfect combination of crunch and flavor. There should have been enough for Victor to have a cutlet sandwich tomorrow while I’m at work. Somehow, both plates were emptied.

AND he did the dishes while I ran back here to – well… gloat is probably the only honest word I can use! I’m properly stuffed, my stomach is smiling, and life is good. Later on there will be a chocolate cake with a thick chocolate ganache I made a couple of days ago.

All I have to do now is figure out what I’m cooking the store crew for breakfast tomorrow.

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