Cheers to Another Year

Our mini herb garden

Picking basil leaves for my birthday bash

Freshly harvested organic basil leaves

Shrimps for the seafood pasta

Marinara sauce for the seafood pasta

Breaded chicken breast fillets for the Chicken Parmigiana

Fried until golden brown

Flat noodles for the seafood pasta

Regular spaghetti noodles for the pesto pasta

The perfect Parmesan cheese for the Pesto Pasta and Chicken Parmigiana

The stars of the evening

Chicken Parmigiana topped with tomato sauce and melted Mozzarella cheese

The most requested Pesto Pasta

Sliced French Bread

Seafood Pasta

Curtain Call

Happy Birthday to me!

My relatives seemed to be clicking the “Like” button.

A month ago, I celebrated my birthday. For the nth time, we did what we do best, pasta and chicken. So, of course, pesto pasta took centerstage. Joining the limelight were Seafood Pasta (with lots of shrimps in it) and Chicken Parmigiana. The cast would not have been complete without the slices of French  Bread and herbed and spiced olive oil with balsamic vinegar. The Chicken Parmigiana which was also taught to us by our ever- generous and patient friend , Chef Bryan Jimenez , was made of chicken breast fillet, bread crumbs , especially concocted tomato sauce, Dijon mustard and mozzarella cheese. Modesty aside, it was a big hit among our guests, especially to my nephew Egan Sanchez, who kept on telling me, “That chicken is sooooo good!”  Indeed, it was an evening of good food, good company, good laughs, good memories.