She covered two small jelly-roll pans with foil, patted the chicken pieces dry, and placed them in one pan. She took out the Spike, generously seasoned the chicken breasts, and set them in the oven to bake. When the chicken was close to being done, she’d whack the cardboard tube of dinner rolls on the counter, remove the rolls, and place them in the second pan to bake. She took out a packaged mix of fettuccine amandine, filled a saucepan with water, and lit the fire under it. With the romaine, she’d make a freestanding Caesar salad with the lettuce upright in a bowl, glossy with vinaigrette,
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