Prince Snow Farm


Yes, We Have Some Tomatoes...and Basil Too!

My parents came to dinner Wednesday Evening. They were celebrating their 54th anniversary. I made Chicken Piccata, using Giada D's flawless, yummy Food Network recipe, served it over angel hair pasta, with extra sauce, and served this huge platter of tomato and basil salad, fresh-picked from the garden. I topped it off with Giada De Laurentiis Parmesan Garlic Vinaigrette which I found at Target. It's soooo good...great as a bread dipping sauce too! We finished it off with a serving of Ciao Bella. What a nice night!
Tip: always make extra's so good!

Here is the Chicken Piccata Finished...sorry I loaded the pictures backwards!


  1. Wow, everything looks delicious. Happy Anniversary to your parents!

  2. Giada is my favorite! Tonight, Seashell and I are making a few of her chinese recipes! Shrimp shu mei and vegetable chow mein.

    Your dinner looks delicious!

  3. I am salivating over those tomatoes!! One of these days, I need to try to plant some heirloom tomatoes. I'm usually just too lazy to wait for seeds and get my little plants at Lowes or Home Depot. This year, our tomato crop is late since I planted late, but they are just starting to really come in. (Hubby & I love to watch Giada, too!)

  4. Thank you for your post on my journal.

    Wow, what a nice dinner!

    You have a wonderful journal. I absolutely love journals about family, love, and life.

    I'm looking forward to reading the chapters in your life.


  5. All right, I am not exctly starving at the moment- had dinner not too long ago, but I am virtually drooling over your pictures. I can even smell them, is it possible?:)) Seriously, kudos for producing such a delicious dinner adn making it look effortless ( I now its not that easy). I bet your parents appreciated it very much!

  6. Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout ( Have a look and if interested, use our online form to add your blog ( ). thanks, Josh


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