According to The Weather Channel, it’s “98° MOSTLY CLOUDY feels like 112°” in Washington right now, and, if it weren’t so hot, I’d light a candle in memory of Willis Carrier, the American engineer who invented the first modern air conditioner in 1902.
But it is, so I won’t. Instead, I lit the oven, and made Spinach Stuffed Chicken Breasts for lunch. (Wasn’t that a neat segue? Maybe a little bit too precious, but still….)
The recipe comes from a site called Basil and Bubbly, which operates under the slogan: “Two parts food, one part booze, and a dash of snark.” The stuffing was made with a package of frozen chopped spinach, cooked and squeezed dry, feta cheese, cream cheese, and garlic. I wound up with more than enough stuffing for the chicken, so I saved the extra bit to spread on Wheat Thins for my midnight snack tonight.
The watermelon salad consisted of random leftovers from the fridge: watermelon, mint, and a little bleu cheese. I thought about giving it a dash of balsamic, but decided against it.