Terry Pulliam Burd wrote:
> The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
> said:
>
>
>> I just hate that, five nights a
>>week, what to have what to have. Even if it's just a roast chicken,
>>I like to have food in the house I can have ready for dinner, makes
>>me happy.
>
>
> We have a lot of working folks in this ng, but we're all foodies, so
> the question is: What's your favorite work week meal/entree that
> practically makes itself?

<snip>

chicken "fingers" or "nuggets" or whatever with rice pilaf. cut up onion
and mushrooms. saute. add rice, salt, water. cover and let simmer. cut
up chicken thighs or breasts, do the four-eggwash-breadcrumb thing and
fry. serve with cut up raw veggies (or steamed green veggies if im
feeling really inspired.)


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß