Pfunksfoolosophy

As a performer (generally out of work), I’ve had to find ways to make my food budget work for me.

I have champagne tastes and an ice water budget, so I’ve developed recipes that take humble ingredients and transform them into gourmet meals.

Today was a good example of that. I had boneless chicken breasts, onions and garlic. The fresh vegetable supply is running low, so I had to make  something that would be filling and nutritious.

I sauteed the onions  and garlic in olive oil until they were soft and added the chicken, salt and marjoram. Next I added some chicken stock I had in the freezer and let it cook  until the chicken was  cooked through.  After the stock had reduced down to just a shallow whisper  of liquid, I added some red wine vinegar and cooked it on high until the liquid had concentrated into a delicious reduction.

I served it over farfalle pasta  and added bread crumbs ( the poor  man’s cheese).

 A couple of grinds of pepper and I was a happy lady.

Full belly,  happy heart.

Doesn’t take much to make  me smile.

AND I still have ice cream in the freezer.

Life is good.