[Two Knots]

For Sunday Dinner today. I know it looks like I slaved
in the kitchen all day, however all I did was cook a pot
of rice and throw together an Antiposto. The rest of the day
I watched two movies.

I looked in the fridge and scurried up
a little Antipasto for first course to dress up
my Sunday dinner…which is actually
the remnants of a whole chicken
that I roasted for yesterdays dinner.
I found…
soppressata, provolone, mozzarella, olives,
Eggs, tomato salad that I dressed with evoo, balsamic
Vinegar with anchovies on top…and a
finocchi salad with scallions, red onion,
evoo and balsamic vinegar.
Drizzled evoo and red wine vinegar all over.

My intention was to just make a mini
Antipasto, but, I find it had to make a mini
‘anything’ …it just got away from me. 🙄

For my chicken, I put the room temperature sliced
chicken breast on top of a bed of hot rice and put
hot marinara sauce on top with a bit of pecorino
Romano cheese and mozzarella…Then I put it
in the air fryer for just a few minutes to
melt the cheese…It elevated a leftover
chicken into something festive.😋👍😋

The head guy loved it, I asked if he could finish my
half that I couldn’t finish, he said, “are you kidding!” 😁

I also made my Any Fruit Torte yesterday with strawberries,.
I make this easy tort with all kinds of fruit, peaches, pears,
blueberries, apples, strawberries…it so fast and delicious…
Don’t forget to save some fruit to top the cake with.

Any Fruit Torte.
8 tablespoons sweet butter - very soft
1 cup sugar
2 eggs
1 tea vanilla
1 cup flour
1 tea baking powder
1/2 tea salt
Put into a greased 9” pie pan and top with
any fruit of your choice...can peaches are great,
so are sliced apples...the fruit sinks a bit during baking.
350* 40-45 min.