Sunday afternoon. In-laws on the way. What to do, what to do?
Macaroni and cheese slightly classed up by the New Basics ladies? But no color, no veggie. So we go for something green—a zucchini thing. Something about shallots and grated zucchini there. So off to the nearest super. No zucchini and Dying Evil Empire lines at the checkout. So we're history there. Off to the slightly more distant better supplied supermarket. Get the stuff and we're back in the kitchen. Oops, the shallots and grated zucchini remark was a variation of the previous recipe in the cookbook and the in-laws are now on the couch! Chicken to do somehow. Pressure's on in the kitchen. But still the idea has not gelled.
Abandon the book. Get out the pressure cooker. Start the grated onion and shallots in butter and slap in the breasts until browned (maybe tanned is more like it) on both sides. Then throw in the chopped garlic, white wine, hot water and the leftover spice pack from the (Near East) Barley Pilaf mix. Then the zucchini we do on our manual food processor, then skin and chop the tomatoes (did we really skin them?). Everything dumped in and brought up to steam. 15 minutes. Done.
Separate the chicken to serve, drain off liquid into container and serve vegetables with parmesan and freshly ground black pepper. Hey! we finally made some chicken stock, which no matter how many times we check the fridge, never appears.
Oops! an unnamed dr bob cooking team member is getting the pineapple out to cut and plop! The pineapple hemorrhages yellow blood! No, it just dropped into the bowl of first ever dr bob chicken stock for the fridge, which proceeds to cover the counter and floor. Just wasn't meant to be. Remember, in the kitchen be flexible, stay loose, be forgiving.