What are you eating/doing this Monday?
The ricotta is pretty substantial. I buy it at a local gourmet shop. They have it on a cake stand and it looks like a wedding cake. They cut you a slice (that's how thick it is). It reminds me of Italian ricotta cheesecake.
As for the chicken, it also is pretty substantial. Broasted chicken is my new favourite. So moist on the inside and crispy on the outside. I have a big piece of breast meat that DH is not getting his hands on.
CENTURY CLUB MEMBER at 6 months post-op.
Referral to Guelph Feb/13, Sleep study and all bloodwork and ultrasound May/13, orientation July/13. Nurse, NUT,SW Sept/13, 2nd NUT, nurse and SW, 3rd round and cleared for surgery Dec/13. Pre-op Apr 7/14, Surgeon May 2/14, Opti Jul 3/14, surgery Jul 17/14.
This broasted chicken is fried in a pressure cooker. If it has any coating, it is probably a light dredging of flour. It is very crispy on the outside and juicy on the inside. Apparently it absorbs less oil than traditional frying and it retains the juices from the meat. We bought a 10 piece box.
CENTURY CLUB MEMBER at 6 months post-op.
Referral to Guelph Feb/13, Sleep study and all bloodwork and ultrasound May/13, orientation July/13. Nurse, NUT,SW Sept/13, 2nd NUT, nurse and SW, 3rd round and cleared for surgery Dec/13. Pre-op Apr 7/14, Surgeon May 2/14, Opti Jul 3/14, surgery Jul 17/14.
