Tonight's dinner

[pegkerr]

I poached chicken breasts in wine and served with an herb sauce over the top, a puree of parsley, basil, capers, garlic, and non-fat yogurt. Yellow tomatoes from the garden were the accompaniment.

I thought it delicious.

Rob deemed it a mere three out of ten on taste and one out of ten on presentation. "It looks like vomit chicken," he said bluntly.

Yes, a woman must have nerves of steel to cook for this family.

Edited to add: I will say in Rob's defense that this was an unusually severe comment on his part. Usually he's more . . . diplomatic.

Comments

[serenya-loreden.livejournal.com]

It sounds like something both I and my husband would love the taste of. I will concede though that I suspect he has a point on appearance. I might love the way yogurt tastes and all, but it isn't necessarily the most appetizing thing in appearance, especially when green.....

[pegkerr.livejournal.com]

Thank you for the immediate validation. (I'm sure you were typing as I was posting.)

Rob

[serenya-loreden.livejournal.com]

I was, yes. I saw your post after posting my own, and thus replied to you.

My thought is that the flavor of yogurt grows on you, more easily so if you either start young (the girls) or if you already like sour cream.

I most definitely prefer a *thick* authentic yogurt. Many of the yogurts most typically eaten in America are rather thin and runny. If you have an opportunity to try one that is imported from Greece or the Middle East (I'm told Trader Joe and Whole Foods has one, as do speciality stores) you might find that the thicker consistency makes a more appetizing base for a sauce, appearance wise.

[huladavid.livejournal.com]

My mother actually made yogurt once.

Just once