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.
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