A trip to my local Trader Joe's yielded a Cuban Mojito "simmer sauce." It's
a pre-made sauce; the idea is that you brown meat, then add the sauce and
cook until the meat is cooked through. The primary flavor in the sauce is
orange juice, but it's also got lemons, limes, onions, cilantro and oregano.
For my main dish, I just browned some chicken thighs in olive oil, dumped in
the sauce, and slowly simmered the chicken for an hour.

Meanwhile, I made rice with chicken stock, green peppers, and saffron. (I
really like my rice cooker. It truly is one of those "set it and forget it"
items, and it makes perfect rice every time.) Since THAT took all of two
minutes to get into the rice cooker, I had 58 minutes to wait before the
chicken would be done. I made a salad with cucumbers, halved grape tomatoes
(which are the only palatable ones this time of year), minced red onion,
cilantro, mint, salt, pepper, and plain yogurt. Even though I took my time
making the salad, I had 42 minutes to wait after I was finished making it.
So I peeled and diced a chayote and microwaved it with lime juice, butter,
and salt. When that was done, I still had over 30 minutes to spare. Rather
than doing any more cooking, I relaxed with a Cuba Libre (rum, coke, and
lime juice) while reading my e-mail. At the 15-minute point, I removed the
chicken from the bones and put the meat back in the sauce. (And since my
girlfriend wasn't here to disapprove of my caveman behavior, I gnawed the
bones for a pre-dinner snack. "Bone good. Og like bone. GHRAAR!")

I had guava nectar to drink (which I thinned with some ice water), and for
dessert I halved a banana lengthwise, sprinkled it with cinnamon sugar, and
put it under the broiler in my toaster oven until the sugar got bubbly.

The mojito sauce was a lot better than I'd expected; I'm going to have to
get that stuff again.

Bob