The last time we had the young family group over, it was nice enough to have supper in the backyard.  I wanted to make a one-bowl supper so that it would be easy to transport outside and in case we did not all fit around the dinner  table.

I decided upon a chicken/mango/pasta salad and started with some tricoloured peppers and added tri-colour rotini, red onion, corn, black olive slices, mango pieces and a half a bunch of chopped cilantro.  D grilled the boneless chicken breasts in a rub of brown sugar, salt, red pepper, onion, garlic, molasses and powdered mango aka as Clubhouse Chipolte Mango seasoning.

The basic dressing was: 1/4 cup fresh lime juice,1/4 cup olive oil, 2 tbsp honey  and one garlic clove, peeled and minced but I had to increase the volume to accommodate the gang.

I also tried making cornbread in the bread maker again.  This time was more successful by modifying my B&D recipe to 1 egg +water to 1 1/2 c, 2 T powdered milk, 2 T olive oil, 2 T honey, 1 1/2 t salt, 2 t yeast, 2 1/2 c flour zand 1 1/2 c cornmeal.  When it came out of the mixing stage I punched it down like a flatbread then let it rise again.  When it had baked about 20 mins at 375, I removed the loaf and covered it with grated Oxaca cheese.

Kath’s quote: “If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.”-Fernand Point (1897-1955)

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