What I had for dinner:
Tonight's appetizer was very simple: a raw artichoke with spicy vinaigrette. It takes no time to prepare, and can be enjoyed while dinner is cooking,
Last night, I set some chicken breasts to marinate in a (blended) mixture of 1/2 onion, 1 clove garlic, 2 tsp sambal oelek, 2 tsp sage, and 1 tsp rosemary. A Ziploc bag makes an excellent marinade container.
The asparagus were boiled for 5 minutes, drained, and left to cool to lukewarm.
The marinated chicken was transferred to a plastic bag (recycle veggie store bags here) containing 1/4 cup farina, and thoroughly coated; it was then pan-broiled until well done. The coating gets almost black in the process.
To drink, a bottle of Scaldis Belgian Special Ale, from Hainaut; a strong ale from an independent brewery.
Serve chicken and asparagus with