Thursday, August 5, 2010

Still Stewing Over The Tomatoes

We are taking a long weekend trip down to see our daughter in Carrollton Georgia. I am excited because we are going to visit some gardens and make a trip to my favorite restaurant in Villa Rica Georgia, “The Blue Brick”.

I despise the fast food we normally get along the way, so I decided to finalize the meals made from the Stewed Tomatoes/Chicken dish. I took the delicious chicken breast and cut them into nice chunks. A quick trip to the garden gave me some fresh basil, some sweet young carrots, and a few more chigger bites.

I added all the ingredients together plus some of the sauce from the stewed tomatoes, plus enough mayo to bind it together. Voila! A wonderful chicken salad, the bits of stewed tomatoes, celery, onions and pepper added a unique depth to each bite. I packed a cooler with the Chicken salad, some fresh spinach, cherry tomatoes, and fresh cheese.

We stopped at on of my favorite stops, The Kentucky Artisan Center at Berea.

This is a perfect stop as it offers all the traveler services, including a small cafe, and a wonderful store highlighting the works of over 650 Kentucky Artisans. There are exhibits, demonstrations, and Kentucky Cuisine.

Under a nice shade tree, we enjoyed our chicken salad and officially put the stewed tomatoes to bed or in reality in our stomachs. Then a nice walk through the center and we are again rolling down the road.

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