Okay, one meal down, camera at the (mostly) ready.
Now for lunch, which is what I took to work with me.
Tuesday night I’d cooked a whole chicken, ate a bit of that, and portioned out stuff for further meals (and reserved bones and such for SOUP)!
So… one parcel of meat, mostly dark meat, got set aside for Wednesday’s lunch.
Here’s the lunch.
LUNCH: JANUARY 11, 2012
A portion of chicken (preferably mostly dark but suit yourself). For some reason white meat tastes even drier than need be, when served cold. At least to my tastebuds.
Lettuce and salad greens (these were hydroponic from a farmer’s market).
About 5 or so pencil-thin asparagus stalks, ends snapped off.
1 small shallot, finely sliced
Ground pepper to taste
Dressing: (I made this using resources at work, so no photo)
Olive oil — not entirely sure this was extra virgin, or had some past history of impropriety — but it did have something of a green coloration to it.
Red wine vinegar
For the salad: Break up anything that needs to be broken into smaller bite-size bits, accordingly. Mix together and take to where ever you plan to enjoy it.
For the dressing: Ratio 1:1:1. Dribble on your salad as needed.
This was served accompanied by coffee and lemon water.