Tuesday, April 27, 2010

Caramel Chicken, Chocolate Brownies

This chicken dish has become a regular menu item around here, but last night I substituted lemongrass for the ginger. Though at first I thought I'd gone one step too far and burned the sauce, the lemongrass variation also turned out well, and we happily devoured it, along with
jasmine rice and fresh asparagus.
The chocolate component of the meal was a special request: brownies -- just chocolate brownies, not caramel or peanut butter or anything elaborate. I can, and did, do that. The recipe is here. - Posted using BlogPress from my iPhone

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