My recipes kept me away last night. I couldn't stop thinking about frosting cupcakes and all the different kinds of muffins I wanted to make; about lobster macaroni and cheese, roasted legs of lamb and roasted vegetables in duck fat that I rendered myself. These are thoughts of a fat kid. Pinterest isn't helping my food-insomnia either. Now that dinner is gone in our house, I feel like I have no reason to get up in the morning. The remaining members of this household are not much for dinner as I mentioned and I hate making lunch for myself. I have little motivation to write my blog because there is nobody to cook for. This is literally causing me depression. I get so sad when I have to cook for myself as I am doing now. However, I do plan on pretending someone else is eating this with me today. That is where I am as an indicator of insanity. I have an invisible guest coming over for lunch and she and I are going to talk about my great finds from Savers and DI I found yesterday and how her family is doing and how she wishes she had the energy to cook like I do. After lunch she will help with the dishes and tell me how brave I am that I am starting my life over and lucky I am because I get to build a new career and how I should be bragging about my new found freedom. I developed either a Summer Eve commercial or a lifetime movie. I am not sure which one is worse for my scenario here.
Today, she and I are going to have stuffed chicken breast and herb tomatoes with cheese and a glass of red wine, or three.

I took a chicken breast and I butterflied it. I lightly seasoned it with salt and pepper and pan seared it a tiny bit in some olive oil. Then I spread a thin layer (who am I kidding, I loaded it up) with garlic goat cheese and spinach, threw in some rosemary and thyme, broke up a piece of provolone cheese on top of the spinach and closed the breast up with a few skewers to keep it shut. I covered the top in herb butter (soft butter from the butterbell with herbs de province) and put it in the oven for 20 minutes. Then I turned on the broiler to really let that butter brown the top of the chicken. Then I sliced up tomatoes from the garden and drizzled them with olive oil. Lightly salted and peppered and chopped up fresh basil and covered them in provolone cheese and put them under the broiler until the cheese bubbled with angry brown bubbles. I dusted them with   parmigiano-reggiano cheese