Apparently, I haven’t blogged since the last time I cooked something I deemed interesting, a month ago. This post follows the same theme, except that this time the meal is more expensive.
This beast of culinary product is (was?) Chicken Cordon Bleu, Red Potatoes with Carmelized Brown Sugar and a salad. It was pretty darn tasty, and I feel pretty good about having made a dish that actually allowed me to use my meat tenderizer. (Thanks, Mom)