I was driving down Cours Vuitton, which is a three lane road lined with swish shops and lush trees. The lovely variety of boutique stores and the best chocolate shop Lyon has to offer (IMHO) mean that double parking is a common occurrence. People literally ditch there cars, double parked with the warning lights on and then go shopping! Heaven! Only, when you’re trying to drive down the street in order to reach an alternative destination it turns an ordinary driving experience into dodgems.
Cars whip in and out, switching lanes constantly; you need four sets of eyes to see where traffic was coming from not forgetting to give way to the right! Not to mention the pedestrians blindly crossing the street in an attempt to reach the next shop. Seriously, it was like being in a game of Mario Karts!
It was actually quite fun after a while and I had to remind myself that it wasn’t a game and these were actually moving vehicles, all traveling over 50km’s (no speed cameras here) and that someone could get hurt if a move was miscalculated. Not only that, but I really didn’t fancy telling Hubby I’d damaged the car. Again.
I was so stressed out by the constant dodging of moving vehicles that I totally forgot to stop at Carrefour to buy ingredients for the dinner. So back home I had a rummage through the fridge to see what healthy meal I could possibly come up with – and rather shockingly, it was actually quite delicious!
What’s in the fridge chicken & courgettes
What you’ll need to find:
Two chicken breasts (so these weren’t in the fridge, but in the freezer. Always useful!).
Cherry tomatoes (these will soon be growing, so won’t be in the fridge but on the tomato plant)
What to do:
Make a pocket on the side of the chicken breast and then stuff with as much roquette and cherry t’s that you can get in. Season to taste. Close the pocket with a pick. Place in a tray greased with olive oil. Add a clove of garlic to the tray (in the oil) to flavour whilst cooking. Cook in over 180 degrees celsius for 30 – 40 minutes or until cooked.
What you need:
Low Fat St Moret cheese
What to do:
Slice the courgettes, then heat some oil, add chopped garlic, a dash of lemon juice, seasoning and then the courgettes. Cover and cook for a while until courgettes are cooked through. Once cooked, add a teaspoon of St Moret cheese and stir round carefully over a low heat so that the cheese melts and turns creamy.
I didn’t take a photo as I wasn’t expecting it to be tasty (and also my presentation skills have a lot to be desired).