I am back from short my blogging break with a quick snapshot of what I've been eating this week: leftovers, like the frittata sandwich above, made from fromage fort, spread on each side of baguette and broiled, a piece of leftover frittata, lettuce & tomatoes. Here's the frittata recipe, from a few months ago. To this one, I added parsley & red onions. Green onions would be even better.
Katie, Karen & I also made a very delicious dinner of olive & lemon stuffed chicken breasts coated in a honey truffle mustard & panko crust, baked in a mushroom onion ragout, with toasted almond, lemon, and black pepper orzo. But the pictures got stuck on Katie's camera. Oh well.