It was in the 90's today, so I chose to keep the cooking for dinner early and to a minimum. First, I made chicken soup with some of the bones and meat from last nights mojo chicken, then chicken salad with the rest. A can of cannellini beans, some lemon juice, olive oil, garlic and salt, pepper, with the immersion blender, made a pretty nice hummus. Nachos, for dipping, rounded that out. Some garlic, basil, good olive oil, sea salt, tomatoes and some good toast, made for the bruschetta I was after. Add to that a Caprese salad and dinner was pretty much covered.
HC
