~ Foodie Friday Trainwrecks ~

Well, my first Foodie Friday post ever fell right into the theme of this weeks Foodie Friday Trainwrecks quite nicely. I had another funny story about food that I told our lovely host at Designs By Gollum that I was going to post, but this one worked out to be a trainwreck that fit the theme too and it was at hand, as they say. So, welcome to my first Foodie Friday entry.
From a distance it does not look too bad. A nice classic chicken piccata with steamed fresh asparagus as the main course. A light green salad and a side of lasagna left over from last nights dinner with John's sisters, accompanied by a mellow glass of Chianti Rufina.

On closer examination you can see that the steamed asparagus is a limp pale green version of its former self. John does not like his vegetables al dente but cooked a bit further. However, when he asked me if the asparagus were from a can I knew I had crossed the line from al dente to border line mush.


Trainwreck # 2 was the chicken piccata. Usually when I make this I use olive oil to saute the meat in. Well, I saw on a cooking show that regular vegetable oil is preferable because there is less chance of scorching the delicate olive oil. Big mistake. Instead of using my regular process of heating the EVOO over medium heat and slowly cooking the chicken I cranked up this new oil and burnt the heck out of the whole batch of chicken.

Here you get a close up of the limp asparagus and the over cooked chicken, like you really wanted to see it close up......

Well, here it is even closer. You can see how greasy it is, as well as burned.....

It is so disheartening to go to the trouble of making something and having it turn out badly.

Poor asparagus in all their fresh glory before I cremated them.

John's favorite salad that we have with most meals turned out just fine.

Well, there you have it my first Foodie Friday. Thanks for letting me play along.

I'm off to see what other Foodie's have posted at Designs By Gollum and to see if I did this any where near how you are supposed to do it.

Hugs,

Sue