This chicken and rice could possibly be the best part about winter, it’s that good. I know that’s a strong statement, but I defy you (wait, that sounds confrontational – and I’m definitely non-confrontational!). I mean, I challenge you not to like it. Or, I challenge you to like it? Wait. Now I’m just confusing myself.
Even though I consider myself to be one of Sendik’s greatest fans, there are some days when I just plain don’t feel like putting on lipstick and going to the store. I hope this doesn’t lower your opinion of me. While on most days, I do so adore going grocery shopping, sometimes I just don’t have it in me.
Yesterday was one of those days… I just. Couldn’t. Do it.
Good Monday afternoon! What a terrific weekend it was — great weather, good food, and fun times spent with some of my favorite people. The only bummer is that the Packers lost, but what an exciting game! I had it on in the kitchen while I was prepping this delicious Sunday supper.
I’ve been doing a little bit of research about the three main types of Asian cuisine: North East (China, Japan, and Korea), South West (India and Pakistan, for instance), and South East (Thailand, Vietnam, and Singapore). Today’s recipe, as you can tell, has a definite South East Asian flare, and it is deeeeee-licious!
I spent this past weekend up north with four of my dearest friends from high school. We had an fabulous visit, as we always do — sipping wine, catching up on each other’s lives, and reminiscing about the old days, when we grew up together in Rochester, Minnesota.
I fully admit that I revert back to the mid-80’s when I’m with this particular group – we tend to eat a lot of junk food, and imbibe on a few more cocktails that we typically do in our normal daily lives. Of course, we put on our 80’s music; this year, our playlist for the weekend was (naturally) monopolized by Michael Jackson. We stay up ENTIRELY too late (3:10 a.m, thank you very much), dance around in our pajamas, laugh our faces off, and of course, enjoy every minute we have together.
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