Tomorrow we’re going to Sens for Antonio’s birthday! Wisely I think, we’ve decided to drive to Strasbourg, park the car, and then take the TGV to Paris and the local train on to Sens. This way, we won’t have to worry about a long drive after a long night and on the way back, we can get the car, drop Jade at school then only have 1 1/2 hour drive to Stuttgart. No problem with transportation in Sens; we have a little Citroen that is parked at the house.
I really couldn’t be bothered making anything new for dinner yesterday, so I chopped some leftover roasted chicken, sliced some scallions and mushrooms, heated it up with butter and we ate that over toast.
With the leftovers, I made an omelette for my lunch and poured myself a fortifying glass of tomato juice to build up my stamina for the weekend Sacramento Brand Tomato Juice is the best!
Chicken and Mushroom Omelette
1 tbsp butter
2 eggs, beaten
Salt and pepper
Parmesan cheese, shredded
Chicken and mushroom ragout (see below)
Melt the butter in an omelette pan and add the eggs, then season with salt and pepper. Cook the egg until almost set, sprinkle with some of the cheese, add a little bit of the ragout, then fold and cook until done. Top with ragout, cheese and thyme leaves.
Chicken and Mushroom Ragout
2 tbsp butter
2 cups cooked chicken, coarsely chopped
1 cup mushrooms, sliced
2 scallions, sliced
Salt and pepper
2 tbsp soy sauce, mixed with a 1 tbsp water
Melt the butter in a saute pan, then add the chicken, mushrooms and scallions. Saute until the mushrooms begin to release their water. Season with salt and pepper, then stir in the soy sauce water. Cover and cook for a few minutes, then serve over toast.
Beverage suggestion: Tomato juice