Monday, October 19, 2015
I did not have a lot of time or energy, so I got some boneless, skinless chicken thighs and marinate them only a little less than an hour in soy sauce and red wine vinegar. These went on the gas grill and cooked in fewer than 20 minutes, to be served with bbq sauce. Meanwhile, I made an eggplant parmesan, using pre-grated parmesan and a half-way decent pasta sauce out of a jar. With a little salad and red wine it was a meal for two.