Dinner Tonight at the Jannotti and Humes Home

Tonight was my night to prepare dinner, so I made the following:

Long Grain and Wild Rice
Sesame Kale Greens with Garlic
Chicken with a Champagne Mushroom Sauce ( which included Baby Bella mushrooms, garlic. shallots, onion and paprika

Here is a picture:

For desert, we had Aunt Naomi’s Fudge cake (a recipe from a Philly chef named Jim Coleman).  This cake is best served warm (in my opinion) right after the icing has been poured onto the cake.  Again, here is a picture:

Please note there is nothing Atkin-y or South Beach-y about this meal as it used almost a cup of cream and three sticks of butter,  It did, however, taste pretty good . . . especially the cake.

Wish you had been here, my gentle readers.