Here's my random creation of the week.
Chicken breast, cubed, seasoned, deep fried, lightly dusted with white sugar, tossed with very ripe plums. Sounds bizarre but one child and one wife said it was great. The other child disagreed. If I make it again, I'll just pan sear the chicken. Deep frying resulted in too much cooking and not enough browning. Plus I have blisters on my arm from drops of hot oil.
Dinner was: said chicken; vinegared onions; carmelized carrots; plum slices fried in butter; saffron rice; Pinot noir. Fortunately my blood sugar is under control.