Almost Gourmet!

A chef I am not, nor do I aspire to be one.  In fact, if I had my druthers I would be waited on and served, never having to cook again.  That is a dream, and in the meantime, I still have to eat an so does Chris.  Every now and again I surprise both of us with something quite tasty.   Two times this month I have prepared boarder-line gourmet meals.

  This one above was spur of the moment - a little pasta tossed with olive oil, crushed garlic and chives, topped with grilled scallops,salmon and zucchini, and fresh shrimp. Pretty darn good if I don't say so myself. The next one was chicken parmigiana, though I may have made a bit too much!!

I think the recipe I used was to serve 6!   Not to worry, a little leftovers never heart anyone.  I served jasmine rice and asparagus with this one.  Very yummy indeed.