Sunday, 7/23/17

More cooking, hooray! Chicken marsala, cous-cous and a salad. I toasted the (israeli style) cous-cous before cooking it, and then tossed it with butter and parm. Good thing to remember: apparently pasta that has been toasted cooks faster. The chicken was, as Carter said, "a classic" and the salad was a salad (albeit a lovely local ingredients one). I made a lemon-tahini dressing that was kind of like having hummus on your salad but that isn't such a bad thing.