3:52pm – I’m going to make us dinner tonight, ok?

Best text ever.

I get this from my roommate while at Second Cup, drinking 3rd decaf latte of the day (never again) & distracting myself from actually working (quite easily).

And it’s a surprise. How cute is she?

In the midst of reading inappropriately hilarious blogs & summarizing my performance in 150 words or less, I get another text.

5:56pm – “I made way too many peanut butter chocolate chip cookies and was wondering if you wanted some.”

For serious.

This time, from a girlfriend who lives across the street. And she’s the best dessert-maker/baker ever.

How does one get so spoiled?!

Who needs men.

………did I just write that? Delirious from thoughtful gestures & deliciously home-made food.

zesty lemon chicken & feta

home-made peanut butter chocolate chip cookies

Quick snaps via iPhone. Must invest in a decent DSLR. Once I get that raise… from glowingly exceptional self-review.

Recipe: Lemon Chicken & Feta

(adapted from Chatelaine Food – January 2010)

Prep time: 10 min
Roast time: 20 min
Servings: 4

Ingredients:
1 lemon
1 tbsp (15mL) chopped fresh dill
4-oz (125-g) block of light feta
4 skinless, boneless chicken breasts
olive oil
1 bunch broccoli
1/4 cup (50 mL) whole almonds

Directions:

Preheat oven to 400F (200C). Line a large baking sheet with parchment or lightly oil. Finely grate peel from lemon into a bowl. Stir in dill and pinches of salt. Cut feta into thick wedges. Cut chicken breasts in half horizontally. Place feta and chicken on parchment. Lightly drizzle both with olive oil, then sprinkle with half the seasoning mix.

Roast in centre of preheated oven for 10 min. Meanwhile, cut broccoli into large florets. When chicken has roasted for 10 min, add broccoli and almonds. Sprinkle with remaining seasoning and stir. Continue roasting until chicken is cooked through, from 10 to 15 more min. Squeeze juice from lemon overtop.