In our team, Bruce is the chef and Mark is the writer. Sure, Mark can cook. But we crank out two and three books a year, not to mention monthly columns and countless articles. There's got to be a division of labor. And so it goes.
But sometimes, Mark gets in the kitchen to make dinner--particularly on the days when Bruce is out teaching knitting.
We've both become partial to this chicken sauté Mark developed a while back. It's got big flavors, best paired with some brown or red rice on the plate. Nothing less than whole grains will work with this feast. Bruce, Monsieur le Chef, has even said it's good enough for company. High praise indeed!
Here it is: