Last night we made our first attempt at cooking in our tiny hotel kitchen. After deciding that wandering off base to explore Naples for the first time at night was probably not the greatest idea, we visited the little mini mart next to the hotel. With a few ingredients, we managed to make a funky version of chicken parmesan. We bought a stick of Italian Parmesan-Reggiano cheese to compensate for the frozen Tyson breaded chicken we used. This I managed to ply with a vegetable peeler for a "table side" presentation Jake was quite amused with. Our first 2 bottles of wine in Italy were revealing. I preferred the wine made from Prugnolo grapes which was light and easy to drink. Jake was a big fan of the one made with Nero D'Avola grapes which tasted exactly like a California Cabernet.
Friday, February 26, 2010
Day 2 in Naples
Last night we made our first attempt at cooking in our tiny hotel kitchen. After deciding that wandering off base to explore Naples for the first time at night was probably not the greatest idea, we visited the little mini mart next to the hotel. With a few ingredients, we managed to make a funky version of chicken parmesan. We bought a stick of Italian Parmesan-Reggiano cheese to compensate for the frozen Tyson breaded chicken we used. This I managed to ply with a vegetable peeler for a "table side" presentation Jake was quite amused with. Our first 2 bottles of wine in Italy were revealing. I preferred the wine made from Prugnolo grapes which was light and easy to drink. Jake was a big fan of the one made with Nero D'Avola grapes which tasted exactly like a California Cabernet.
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It is a treat for your family and friends that you have this blog up and running so quickly! Enjoy sharing these wonderful times together.
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