I haven't been able to go out to the country as much in the last few months. Between the Preakness, my reunion and work stuff, it just hasn't been feasible time-wise. But I did manage to get out there in early June and, unsurprisingly, had a lovely few days mainly reading, walking and cooking. The one dish I enjoyed fooling around with were breaded chicken thighs with a tomato garlic kind of topping/sauce, with some bacon grease thrown in for good measure. I think one of the things I did right with this dish was seasoning the flour enough that the breaded coating actually had some flavor of its own to go along with the tomatoes.