What's for Dinner, Thurs., May 21, 2026
Chicken soup with spinach and mozzarella tortellini. I am making this recipe up on my own, but I used a cookbook for inspiration, There's a Soup for That by Theresa von Wangenheim. The chicken, garlic, celery, and onion are simmering now. As the chicken is simmering, the recipe says to add apple cider vinegar (not much, just a T). I've never done that in making chicken soup before.
Crackers and toasted seeded sourdough bread on the side. I'll have a few toppings for that, like baba ganoush and Calabrese pesto with red peppers.
Kombucha: pomegranate.
Dessert: Rice pudding.
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I soaked a large bone-in chicken breast in buttermilk overnight. I made breading with cornmeal and flour. I didn't need it all for the chicken. I have a jar of dill pickles that I bought for the brine. I've had fried dill pickles a couple of times and I was surprised I liked them. So, I thought, what the heck. This was my first time to fix fried pickles. I mixed a little mayo and water together to make a binding for the cornmeal breading and all in all, they were pretty good. I made a serving, about a dozen small slices.
I was going to have some potato leftover salad, but half the chicken breast and the pickles filled me up.
Blueberries for dessert.
I’ve got dill pickle falafel in the freezer so I’m tempted, but now I really want to try dill pickle “poppers…” I bet jalapeño slices would be good that way, too! 
