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 The holidays are officially over and I have a Sunday off! I'll still be working five days a week and two nights, but my hours are reduced. Hopefully, this will allow me to get back into more creative cooking. This past Friday, my daughter came down for a visit and took me to lunch at Cardinal Provisions in Asbury Park. Oh my goodness, what a hoppin' place it was. Perhaps a lot of people took off for the week or began the New Years weekend early. This was my second time here and my daughter's first. We started off with a cup a soup offered in antique coffee cups, which was a pretty presentation. We both had the green minestrone which was delicious on a cold, windy day. She selected the cuban sandwich (pressed Berkshire ham & roasted pork with swiss cheese, mustard, house pickles on ciabatta), which was served hot and juicy. I chose the chicken salad, but served on a crossiant (poached organic chicken, olive oil, toasted pignoli nuts, tarragon, celery, currants, market greens). It was all delicious and filling.  After lunch, I knew I wasn't going to be too hungry before I went into work. However, I had some boneless chicken breasts in the refrigerator and had to come up with a meal for my husband. My idea was to make chicken scarpariello, but I forgot my husband was bringing home some of ingredients I needed. Plan B was to make chicken salad, a recipe that I posted on July 18, 2016.
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