Today, we had a nice breakfast at Keithsburg Cafe. Afterward, we spent some time at Autumn Hill Nursery and bought some beautiful Kong Rose Coleas for the pots on the side porch. We picked up some tomato and pepper plants as well. They have lots of beautiful plants, roses and trees, and they are so nice and helpful. Later in the afternoon, we went over to Boling Park and walked around the Indian Festival and Pow Wow. We saw some beautiful owls and some fun native dancing. On Sunday, we had Jeff’s parents over to celebrate Mother’s Day, and it’s always a pleasure to have Bill and Theresa Brown over for dinner. I prepared prosciutto wrapped chicken with asparagus risotto. I started the meal with a charcuterie platter and ended with a lemon ice box pie. All in all, it was a nice and relaxing evening, and everyone enjoyed the meal.
I always think of my mother when I cook Sunday Suppers, but I miss her even more on Mother’s Day. Luckily, I have a lot of great friends in my life who are fantastic mothers. I hope everyone had a nice Mother’s Day, and I hope to see you at the Canton Festival of the Arts next weekend.
* Charcuterie Platter
* Prosciutto Wrapped Chicken Breasts
* Asparagus Risotto
* Lemon Ice Box Pie
Bill Grant writes Bill’s Sunday Suppers at www.billssundaysuppers.blogspot.com.
Prosciutto Wrapped Chicken
* Organic Chicken Breasts
* Thinly Sliced Prosciutto
* Salt and Pepper
Pat chicken breasts dry with paper towels and add salt and pepper. Wrap each chicken breast with thinly sliced prosciutto and place on a baking sheet with the seam side down. Preheat oven broiler and place the chicken into the oven for 15 to 25 minutes. The prosciutto becomes crispy and keeps the chicken moist. This is a very easy and quick way to prepare chicken.