Today was Larry’s birthday, and he asked for something with chicken. He picked out a few dishes that I had made before, but I wanted to do something different. Amy helped me choose the menu (thanks – just garlic bread was perfect!). We both thought this chicken sauté sounded really nice. It was good, but not fantastic. Not make it again good. Larry thought it was missing something, and I did too. I was surprised. The chicken was good. The curly endive smelled so fragrant after I wilted it, and I loved the mix of garlic and coriander. But the dish just didn’t come together like I had hoped. The poppy seed cake is Larry’s favorite. I have no idea where I got the recipe (Mom?), but it uses a regular cake mix, a box of vanilla pudding, sour cream, sherry and oil. I use mostly sugar- and fat- free versions of everything, plus grapeseed oil. It’s better than when I make it with the fatty sugary versions of the products. Tonight I used the new Pam with Flour on my bundt pan, and it worked like a charm. I hate doing the whole grease and flour thing.

• Quick Chicken Sauté with Walnuts, Curly Endive & Orange Pan Sauce (Fine Cooking #53, November 2002, p. 62)
• Sourdough bread with Sautéed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Poppy Seed Cake (Sheri’s Recipe Box)

Wine: Ridge 2001 Nervo Vineyard Zinfandel (Alexander Valley, California). A white would have been lovely with this meal, but Larry and I wanted a Zin to sip before dinner – and it was so good, we just kept drinking it. A big, fruity, juicy Zin, just how I like it.