World's fastest blog post. Tomorrow, reheat of yesterday's corn and fingerling potato chowder from Cooking Light. Tuesday, yet another reheat, the giant pizza alla salsiccia, the Cooking Light recipe I'm doubling tonight to fill an entire baking sheet. Wednesday, a simple invention I haven't made in eons, inspired by the BOGO through that day on Near East pilafs at Sprouts: saute diced chicken breast with some onion, separately cook one of the pilafs according to directions on the package, combine, and that's it. For Thursday, another easy one, showcasing the tomatoes that are so glorious right now, tomato frittata, a new recipe from the August issue of Bon Appetit.
Which gets us through it all on short time, both for cooking and for blogging.
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