We made Pomegranate Chicken again tonight, this time with skinless, boneless chicken thighs instead of the skin-on, bone-in thighs in the recipe. It was faster (30 minutes of cooking time rather than 45) and easier (because I could put the meat and vegetables in at the same time instead of staging them) and just as tasty, so we’ll do it that way from now on.

Other than that, there wasn’t much to talk about, and it’s late, so I’ll stop!

Another new-to-us recipe today, Pan-Fried Trout with Rosemary, Lemon, and Capers. The trout we got was too big to fit in the All-Clad skillet, so I couldn’t use the induction cooktop, but I coped. And I’d make the recipe again – it was pretty easy and quite tasty.

This evening, I made Skillet Summer Vegetable Lasagna again, this time using the induction cooktop. I am beginning to think that it would be smarter to use the “cook power” settings than the “temperature” settings, at least for something that calls for simmering. Using the temperature setting results in long periods where the induction coils are off and nothing seems to be happening (even if the liquid actually is pretty hot). In contrast, the cook power settings keep the induction coils on the whole time. Despite the confusion, we were happy with the results.

We got a little rain today – not enough to make a dent in the drought, but enough to warrant breaking out raincoats for our walks. It’s a start!

Shabbat Shalom!