IM GOING TO MISS YOU GUYS!!

I have to go to training until 2pm ... im gonna miss u somthin aweful

I'll take notes while you are away!!

Suzanne was in her seat, shaking, asking anyone if they've got a laptop to check in for 5 min! You need your fix, girl! Glad you're back.

PS ... tried your steak recipe! Vinnie loved it & when he asked I said, I got it from one of the girls ... he said, FINALLY! I'm getting something out of it!
Any more good recipes would be appreciated!

LOL thats sooo funny!!!

What kind of main course? pasta? Chicken? beef? pork? Fish?

we will miss you too girl

Suzanne, what's ever good. Not really fish eaters, though. He'll be jumping around that I'm actually cooking again!! I went on hiatus for awhile .... I din't want him to get the impression that I was going to be 'the good litttle wife' & cook every night!

Roasted Garlic Chicken with Goat Cheese Bruschetta

Serves 6

One 3 1/2 pound chicken

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 pound heads (bulbs) garlic

1/4 cup olive oil

2 tablespoons butter, melted

Salt and black pepper


For the Goat Cheese Bruschetta:

1 large French baguette

1/4 cup olive oil

2 tablespoons olive paste or pate

2 tablespoons sun-dried tomato paste or pate

3 1/2 oz goat cheese, crumbled

1 tablespoon chopped fresh thyme




Trim excess fat from the chicken, rinse and pat dry. Place the herbs in the cavity of the chicken. Tie the chicken legs together, tuck the wings under the body. Break the garlic into cloves - do not peel. Place the chicken in a baking dish and put the garlic around the chicken. Brush the chicken with half the combined oil and butter and drizzle the remainder over the garlic. Sprinkle the chicken and garlic with salt and pepper. Roast in a moderate oven at 375 degrees F. for about 1 3/4 hours, or until chicken is tender; stir the garlic occasionally.


MAKE GOAT CHEESE BRUSCHETTA: Slice the bread diagonally into 1/2 inch thick slices - you will need about 16 slices. Lightly brush both sides of the bread with oil and broil/grill on one side until lightly browned. Spread half the slices with olive paste and half with sun-dried tomato paste. Sprinkle with the goat cheese and thyme and broil/grill until lightly browned.


When the chicken is cooked, remove from the oven and leave to stand for five minutes. Remove the string and serve the chicken, drizzled with pan juices, and the bruschetta immediately.

Chocolate Chunk Mud Slide


Makes 2 1/2 cups


1 1/2 cups heavy cream

6 tablespoons granulated sugar

2 teaspoons instant espresso powder

4 ounces semisweet baking chocolate, coarsely chopped




TO PREPARE: Place 1 1/2 cups heavy cream, 6 tablespoons sugar, and 2 tablespoons espresso powder in the bowl of an electric mixer fitted with a balloon whip. Whisk on high for 1 minute until soft peaks form. Remove the bowl from the mixer and use a rubber spatula to fold in 4 ounces semisweet chocolate.


TO SERVE: Heat the blade of a serrated slicer under hot running water and wipe the blade dry before cutting each slice. Spoon 2 to 3 heaping tablespoons of the Mud Slide over each piece of the cake and serve.