That sounds good right now. I am really craving Persian right now though. Oh how I wish I lived in a big city so I could have some. I can't wait for Vegas in June and going to Zaytoon every night.

You know, it's the simplest darn thing, but chicken leg quarters marinated in garlic herb marinade are freaking epic.

And using the juices from the baked chicken to make a sauce for egg noodles? Genius.

Junk

That's what we had for dinner.

Roasted beets with blood oranges in balsamic.

A roasted lemon-chicken wrap with roasted red pepper and my favorite daily indulgence, a 1-oz baby brie from Trader Joe's. All fromage that I've bought over the last few years comes from their single-serving cheese line. That way I'm not tempted to cut more than I need.

Made buffalo chicken strips, not quite the same as real wings but pretty darn good and around half the calories. A fair trade in my book.

Glorified macaroni and cheese

AKA fettucini Alfredo

Damn, now I want Fettucini...

Writing this down before I forget how I did it:

1/2 box Barilla farfalle
1 T butter
reserved pasta cooking water
1 T sour cream
parmesan cheese
garlic powder
salt
peach balsamic vinegar

Yeah, I kind of fiddled about at the stove to make tonight's pasta side dish, but it worked. Had that with a rotisserie chicken from the market :)

I have never seen peach balsamic vinegar, that sounds interesting.

Amazing stuff. It's a white balsamic, and in my opinion one of the most flexible of the flavored balsamics. I've used it in pastas, on vegetables... good for more than just bread dipping and salad dressing!