This was last night’s dinner to celebrate the first day of semester break.

protein sandwich

So after Emily talked about rolling chicken up with ham and things inside I wanted to try the same thing. But I think I needed a meat mallet? So after stubbornly trying to roll thick slabs of chicken breast up anyway and failing miserably these turned into meat sandwiches: two halves of a chicken breast as top and bottom buns and sliced Virginia ham, provolone cheese, and spinach in the middle. Fried first as suggested and then baked at 350F until the cheese started to get messy (15 to 20 minutes, probably).

stove-roasted pepper

This was my attempt at making the meal somewhat healthy. Because first of all what goes better with fried chicken than beer? And if you’re drinking beer and taking a break from the main dish you want something salty on the side so you grab some chips or something. And then we start going down a dark path so I tried roasting a pepper on the gas stove. It would have turned out well had I not 1) freaked out when sparks were flying and 2) gotten really, really hungry during the cooking process. So while it was mildly successful I didn’t nearly char the outside of the pepper enough. This can also be done in the oven, although after the initial panic it is fun to watch the pepper turn black and start to peel itself.

fruit and cream cheese pastry

Here is dessert no. 1, which is puff pastry with cream and cooked raspberry (pictured) or blueberries. This is actually attempt no. 2 at this dessert :) Fairly successful this time although I like the idea of having the filling enclosed, as in our (mine and Emily’s) fruit-and-cheese pastries. Anyhow this is just good old Pepperidge Farm puff pastry sheets, fruit cooked in sugar, and this cream filling (but with less sugar). A third attempt at this pastry would include mascarpone cheese instead of cream cheese, I think.

Dinner, part 2 is dedicated to dessert no. 2. Read the next post!