"Write comments on recipes so you can remember if people liked it or not and what you might change next time."

After living in college dorms for two years, I was more than ready to move into a house with a full kitchen and full-size refrigerator. I looked up recipes for months before I moved, anxious to come up with new and awesome foods to try once I was out on my own. Little did I know, however, how much of a reality check living off-campus would be. Basically, I discovered how little time I would have to devote to making the recipes I'd so carefully collected.

That's why my mission is to supply you all with easy and affordable recipes to try. There's nothing I hate more than to see a delicious recipe with ridiculous ingredients (what the hell is Swiss chard and why on earth would I keep dried prunes in my cupboard?). That's why I pride myself on college cuisine in small, cheap, and delicious portions.

My adventure this week involved company. I invited my little sister over for dinner and attempted to wow her with my mad cooking skills. Suffice it to say, she did not leave my house unimpressed.

Parmesan Chicken Breasts

Ingredients:

2 boneless, skinless chicken breast halves

3/4 cup dry breadcrumbs (you can buy these in the store or have your mother generously send you some in the mail)

1/4 cup grated (or shredded) parmesan cheese

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/2 cup sour cream

1. Preheat the oven to 325o.

2. Flatten chicken to 1/2 inch thickness.

3. Combine breadcrumbs, parmesan cheese, basil and garlic powder in shallow dish.

4. Dip chicken in sour cream.

5. Coat with crumb mixture.

6. Place in sprayed baking dish.

7. Bake uncovered for 50 to 60 minutes or until golden brown.

I served it with salad greens tossed with poppy seed dressing and topped with salted sunflower seeds; mashed potatoes; and fruit cocktail. Follow that up with leftover French Silk pie for dessert, and this sisterly meal was a bonafide hit!