Tuesday

I have not made parsley potatoes in AGES. I forgot how good these are! It's very simple (my recipe):

Parsley Potatoes

Peel and cut potatoes into evenly sized chunks. Cook until tender (about 20 minutes). While potatoes are in collander draining, put desired amount of butter into bottom of pot. Add potatoes and cover with lid so butter can melt.

GENTLY toss the potatoes in the butter and sprinkle with parsley.

And that's it!

The Chicken Paprika was also tasty, though dry. That's probably because I used boneless, skinless breasts instead of chicken pieces. I ended up slicing it up and adding it to the vegetable medly in stir-fry fashion. (Sorry, I fast forwarded to 2009 for that one.)

Chicken Paprika

Preheat oven at 375 for fully 20 minutes. (I didn't do this step as I have a convection oven. I suspect all our new-fangled ovens could probably skip this step.) Wash and dry cut-up chicken. Place pieces in baking pan, skin side up. Sprinkle chicken with juice of half lemon, salt, pepper, and paprika. (I also added Season Salt and used the Paprika LIBERALLY.) Bake, uncovered, 30 to 45 minutes. For the last 5 minutes increase heat to 450. That last 5 minutes gave a crispier top, even without the skin.

I managed to get 4 glasses of water down...and then realized at bedtime that I'd never gotten in the rest. I decided I wanted to SLEEP through the night, so I forwent the last glasses.