>
>> As soon as the timer on the steamer goes off it will be lunch time. The
>> other breast will go in the fridge upon part of the salad that will be my
>> supper at work tonight.
>
> I haven't given much thought to dinner yet; but, lunch will be left over
> "Sichuan Blistered String Beans with Shredded Pork" that I made Monday
> night. Served on a bed of rice with a side salad and washed down with
> (unsweetened) iced tea.
>
> OK; now I've thought about dinner - I have a nice piece of salmon filet
> out
> to thaw, maybe brush it with a bit of teriyaki and a sprinkle of sesame
> seeds. Something to go with it will pop into my mind as the afternoon
> progresses.

Dinner tonight will be Braised oxtails in tomatoes, white wine and chorizo
sausage I made on Monday. I needed to use up the oxtails I bought at BJs a
few days before and was working at home anyway. It was the first tryout of
my new Lodge dutch oven, which worked pretty well.

The recipe (from Epicurous website) said they were better made a few days
ahead of time, so that worked out OK. Serving them over sage and shallot
cous-scous with a garden salad. If you're interested I'll post how they
turned out.

http://www.epicurious.com/recipes/fo...CHORIZO-107590

Jon