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Joined Date: Jun 04, 2008
Birthday: Oct 05
"After looking at other Pomegranate Molasses recipes on this site, I saw they did add chicken stock at some point, so after reducing the syrup, I added 1/4 cup stock - it made it richer more plesant. I basted with this. I used two 3/4 lb. bone-in, skin-on chicken breasts browned in pan on both sides 15 min total and approx 20 min in oven - not more""
I cook every night as this is how I relax - from going to the market each day for fresh ingredients to the clean-up - the entire process to me is so soothing and creative. I teach computers for a living. My life partner and I basically eat a low fat diet rich in veggies and herbs. I primarily use EVOO for my fat and very little butter and fortunately he seems to love what I cook. I cook in many languages and not many American dishes - our favorites are Mexican, Italian and Med-Rim. We're so fortunate to live in the Coachella Valley where fresh produce abounds as my screen name suggests. I can walk outside my back door and pick my fresh lemons and limes and grapefruits when needed for salad dressings or dishes. I love to talk food so welcome anyone who wants to talk. Glad I saw this site. Citrus100
Favorite FoodsChichen Milanese over Arugula Salad drenched in lemony dressing with garllic.
Any homemade Mexican salsa roasted or blended alsong with most Mexican dishes.