Last night supper was Progresso Chicken Soup with pearl pasta and vegetables enhanced with leftover chicken (from our 3lb Pollo Real Label Rouge from Sunday night), broccoli flowerets, sliced zucchini, eight Chimayo green chiles, and 1 1/2 cups of rich chicken broth. The soup was accompanied by a nice small green salad dressed with a Meyer Lemon Olive Oil and Champagne vinegar dressing, seasoned with granulated garlic, onion powder, lemon peel, and Montego Bite Seasoning. The greens were a mix of oriental greens, arugula, and spinach. The salad was topped with freshly shaved Parmagiano Reggiano. The soups and salad were enjoyed with Margaritas made from Cazadores Reposado Tequila, Cointreau, and fresly squeezed lime juice (in a 2:1:1 ratio). The margaritas were quite good with the spicy soup.
Dessert was Dark Chocolate and Chocolate Hazelnut Piroulines with Wild Turkey Bourbon for Carollee and Christian Bros. Brandy for me. It made an enjoyable finish to a good meal.