At the moment I am temporarily sidelined because of the heat, which is provoking a fibro flare, so mostly energetic walking with a little trotting is the order of the day--or probably the week, if not a month.
Meanwhile, today's lunch is a chicken salad made with baby romaine, shredded chicken breast (cooked in duck stock), Granny Smith apple slices, spiced almonds, red onions, and a fabulous vinagrette made with, among many other things, raspberry vinegar and cranberries heated in cranberry juice. This fantastic summertime salad can be found on Cooks Illustrated website if you are moved to try the two-week free trial period, but watch out! If you ever take the magazine (like I do) or try the online version, you are a goner. The recipes are heavenly, the methods fool-proof, and the equipment testing is a treat. (I finally learned how to use my Italian coffee maker thanks to the magazine).
No, the recipe does not require you to cook the chicken breasts in duck stock, but I had some left over and frozen from the time I made duck tacos.
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