Thursday April 17
Essentially, this was a meal left over from Saturday. Two Mediterranean-style chicken breasts, cold. Chopped up the remains of the grilled vegetables (asparagus, peppers, zucchini, red onions) and tossed them with the tiny halved new potatoes that didn't get topped with sour cream in the appetizer, dousing them with olive oil and red wine vinegar along the way. Results were beautiful to both eye and palate, and tasted like it had all been carefully prepared especially for this dinner. ("Today's special is the Chef's Spring Picnic, but I'm sorry, we only have two left at $29.95 apiece.")
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