Comments on: Rachael Ray: Chicken Parmigiana http://www.michellecookseveryday.com/big-orange-book/rachael-ray-chicken-parmigiana/ Michelle Cooks Everyday Wed, 22 Dec 2010 20:02:10 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Peony http://www.michellecookseveryday.com/big-orange-book/rachael-ray-chicken-parmigiana/comment-page-1/#comment-1261 Peony Sat, 12 Dec 2009 21:07:51 +0000 http://www.michellecookseveryday.com/?p=3955#comment-1261 Michelle, once again you made a fantastic dish and my mouth is watering! I admire you for your dedication to this great blog. I know you must be very busy with your family responsibilities but your fans hope you continue. Michelle, once again you made a fantastic dish and my mouth is watering! I admire you for your dedication to this great blog. I know you must be very busy with your family responsibilities but your fans hope you continue.

]]> By: Jackie Jackson http://www.michellecookseveryday.com/big-orange-book/rachael-ray-chicken-parmigiana/comment-page-1/#comment-1259 Jackie Jackson Sat, 12 Dec 2009 20:04:27 +0000 http://www.michellecookseveryday.com/?p=3955#comment-1259 Isn't it amazing what can be accomplished in only 30 minutes? Thirty minutes ago, you had nothing but a collection of ingredients. Now, you have assembled those elementary part into a beatiful plate of Chicken Parmigiana! Time must go slower in your kitchen than in mine. That would have taken me 45 minutes easily, if all went well. BTW- Don't worry about a litlle "bonus browning" on the chicken. Like you said, still "tasty." Good carpenters and good cooks are both good at hiding their mistakes, and with the sauce and cheese, nobody would notice the chicken's exterior. Michelle, I must say your stainless flour cannister is always shiny as a new dime. You must clean it everyday! Mine always looks smudged and dusty with flour. But then, I'm not taking photos of mine every day like you. I would be so embarrassed if strangers were to see photos of my cannister! Jackie Isn’t it amazing what can be accomplished in only 30 minutes? Thirty minutes ago, you had nothing but a collection of ingredients. Now, you have assembled those elementary part into a beatiful plate of Chicken Parmigiana! Time must go slower in your kitchen than in mine. That would have taken me 45 minutes easily, if all went well.

BTW- Don’t worry about a litlle “bonus browning” on the chicken. Like you said, still “tasty.” Good carpenters and good cooks are both good at hiding their mistakes, and with the sauce and cheese, nobody would notice the chicken’s exterior.

Michelle, I must say your stainless flour cannister is always shiny as a new dime. You must clean it everyday! Mine always looks smudged and dusty with flour. But then, I’m not taking photos of mine every day like you. I would be so embarrassed if strangers were to see photos of my cannister!

Jackie

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