First up — the Freedom Pasta: chicken, sauteed with tomatoes, mushrooms, and fresh basil join fusilli pasta in a cream sauce. The verdict? Delicious. I needed to add salt (as per usual with me and cream sauces), but the chicken was crispy and not overdone, and the sauce was thick vs. watery (WHY do chefs let watery cream sauces exist? Why?).
For dessert, I went with the brand new gluten-free dessert — Decadent Chocolate Terrine. This is like taking a slab of the richest brownie dough you can imagine out of the refrigerator and eating it raw. Some of you (like me) will jump at the chance again and again. I love refrigerated brownie dough…and this is much, much better.