For lunch, we went to Five Guy's Burgers and Fries which was a little crowded. And it's a little pricey for fast food. But I love their burgers and cajun fries. I just love burgers in general. So much that I like to talk about my love for the burger. And when Katie says it's just a burger (because she always says it's just a burger), I am offended because I'm pretty sure that my favorite food is tired of being belittled. So I just quote Marshall Eriksen who was inspired by the movie Amadeus as he talked about the burger,
"Robin, it's so much more than just a burger. I mean, that first bite, oh, what heaven that first bite is. The bun, seasame-freckled breast of an angel resting gently on the ketchup and mustard below. Flavors mingling in a seductive pas de deux. And then, a pickle! The most playful little pickle. Then a slice of tomato, a leaf of lettuce, and a patty of ground beef so exquisite. Swirling in your mouth breaking apart and combining again in a fugue of sweet and savory so delightful. This is no mere sandwich of grilled meat and toasted bread, Robin. This is god, speaking to us through food."
After filling up on greasy food, Katie and I hung out at the Capitol building. That place is beautiful. Ohh myy! I almost forgot to mention the wonderful thing that happened. Katie turned into a little chef over the weekend. I think she's been practicing while I'm at work or something. Not that she wasn't a good cook before. She's just beyond good now. On Saturday, Katie made almond chicken with rice. Very tasty. And during dinner, we watched Boise State rock Georgia on ESPN. At the same time, I was trying to keep up with the LSU game. And LSU won. Of course. Then for dinner on Sunday, Katie made Tortilla Soup. Hands down, best soup I've ever had. Perfect break the fast meal. And today, when I got off work at one, we went to Albertsons for Jones and Vanilla Cream soda. Little did I know, Katie had planned to make orange & apricot glazed chicken lettuce wraps. And she did. So good. Perfect, sweet chicken with a little crunch from the grilled lettuce. The Food Network has nothing on my wifey. I'm not ready to go back to work tomorrow, but honestly, I'm really excited to eat leftovers on my lunch break. And then I have Wednesday off to do my homework. As for now, back to watching How I Met Your Mother.
nice pics. You two are so cute and I love reading about your adventures!
ReplyDeleteThanks, Anie!
ReplyDeleteoh my goodness, i LOVE five guys...so delicious!
ReplyDeletei know! Their burgers are so wonderful!! lol
ReplyDeleteCool pictures!! Also... any chance I could get that lettuce wrap recipe??? :)
ReplyDeletehaha. yes, i can give it to you. for a small price..a different recipe in exchange. I'm just kidding, but seriously. if you have one. miss you guy's!
ReplyDeleteORANGE & APRICOT GLAZED CHICKEN LETTUCE WRAPS
Ingredients:
1/2 cup apricot preserves
1/4 cup frozen orange-juice concentrate, thawed
2 tbs. reduced-sodium soy sauce
1 tbs. vinegar (rice vinegar preferred)
1 clove garlic
3 six oz. skinless, boneless chicken breast halves
salt & ground black pepper
1/2 lb. green beans, cut
1 tsp. olive oil
2 cups hot cooked brown rice
8 medium (or 4 large) romaine leaves
MAKE IT
1. Prepare glaze: In a blender or food processor, combine apricot preserves, orange-juice concentrate, soy sauce, vinegar, and garlic. Cover and mix until smooth. Remove 1/4 cup to brush over chicken; set aside the rest.
2. Season chicken lightly with salt and pepper. Brush with glaze. Grease grill rack (or cook in oven at 350 degrees and watch closely); cover and grill chicken on medium-high about 10 minutes or until done, turning once and brushing again with glaze halfway through. Toss green beans with olive oil and grill in a pan alongside chicken.
3. Chop chicken. In a bowl, toss chicken and green beans with about 3 tbs. reserved glaze. Grill lettuce for about 30 seconds on each side; cut crosswise if using large leaves. Spoon rice into lettuce wraps. Top with chicken and drizzle with reserved glaze. Makes 8.