Recipe

I cooked with a friend of mine on Friday night. Georgina came, too. Our hors d'hoeuvres were cheese and crackers; we bought an aged gouda, stilton (bleu) and cheddar. Delicious.

As for the main course, I cooked chicken and our dear friend, we'll call her "M", made broccoli.

BALSAMIC CHICKEN

Mix together 1/2 cup balsamic vinegar, a drizzle of olive oil, a heaping teaspoon of dijon mustard (Maille, to be specific), 1 garlic clove, medium chopped and a 1/2 teaspoon herbes de provence. Marinade chicken breasts in this dressing for as long as you want, minimum 10 minutes.

Pour excess marinade into frying pan. On medium-low heat, cook the chicken breast in a frying pan until firm. Increase heat when almost done cooking. Should be nice and tender!

OVEN-ROASTED BROCCOLI with PARMESEAN

This is super easy. Preheat the oven to 350. Take as much broccoli as you'd want (remember, it will shrink in the oven, so get more than you think you'll need). Cut it into smaller pieces. Line a baking pan with tin foil. Toss the broccoli in olive oil, salt and pepper. Take three garlic cloves and coarsely chop them; distribute around the pan.

Put the pan of broccoli in oven; cook until it looks like it's getting a little brown on the edges. Increase heat to 400. When almost done, sprinkle parmesean cheese on top of the broccoli. Let it get a little melty/crispy, then you're done.

Easy dinner; casual, delicious, worthwhile.