Art and I went out with some of his co-workers last night to The Grove Grill. Almost all of us got the shrimp and grits. They were so rich and yummy.
Jacob got to stay at home and play with the baby sitter. Before we went out, I fixed him some oven-baked chicken and sauteed peas for his supper. He seemed to enjoy both. I marinated some boneless, skinless chicken tenders in olive oil and balsamic vinegar salad dressing with a minced garlic clove for about 1 hour. Then, I baked the tenders in the marinade at 350 degrees for about 15 minutes.
I'm glad Jacob liked the supper because we are going out again tonight and he gets to stay home and eat leftovers.
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