And if isn’t a paid serviceman or woman, it’s your roommate or your mom – whoever makes your heaping, overflowing pile of garbage in the kitchen and transforms it into a clean, plastic bag-lined receptacle…. as if by magic.

I went to Andronico’s market on Irving for the first time today. Outside were two dogs. They were quite the couple. Very very calm and docile on their little leashes. There was a stranger giggling about the little one. “He’s funny”, he said as I locked up my bike.

He turned out to be a real sweetheart. They both were. I got some good vibes as I approached them, and got in a nice little pet session. I thought about those less fortunate than I – people that are scared of dogs, and have gotten bitten – maybe in an innocent approach like the one I’d just executed. Like people, I think

all dogs should love me, and I make it my business to promote this love any chance I get.

Inside I was immediately surrounded by color – fresh flowers and produce. I spent way longer than I had hoped, wandering around, feeling avocados, comparing prices, searching for walnuts in the bulk food aisle. I was pretty stoked on the meat department. I felt way better purchasing my two chicken breasts than I did picking up a NY steak at “Sunset Super” last week. And to think – Andronico’s was on my way home from work all this time…

I finally decided to make chicken and potatoes. I made it out with about $40 spent. I liked the little wifi area on the way out – an in-store cafe with an assortment of folks who looked to have been holding down their tables with laptops for a few solid hours.

I almost got killed on the way home. Don’t cross 19th avenue at the end of the yellow light. Just chill. People are just dying to make that left onto 19th. On to the dinner:

Ingredients: 2 chicken breasts, a bunch of asparagus, 3 russet potatoes, 1 carro

t, fresh parsley, eggs. For the mashed potatoes you’ll also need milk and butter; for the chicken you’ll need some breadcrumbs.

1. Clean and chop the potatoes. Cut out any nasty eyes, but leave most of the skin – it’s good for you! Set them to boil.

2. Chop the garlic into fairly large pieces – do not mince. Sautee the garlic, asparagus, and carrot in olive oil. Medium heat for about 15 minutes until the garlic begins to brown. Toss in some parsley and lemon juice. I used lime juice. Definitely not as good as lemon.

3. Fillet the chicken breasts in half so you have four large, thin pieces. Separate 3 eggs – get rid of the egg white by carefully cracking and cradling the yolk in one half of the shell. Place the 3 yolks in a wide bowl or deep plate. Fill another dish with bread crumbs, garlic salt, and parsley.

4. Dip the breasts in the yolk, then the breadcrumbs, then fry in olive oil over medium-high heat – about 4 minutes per side.

5. Mash those potatoes – be as liberal as you’d like with butter, milk, salt, pepper, and some more parsley. Parsley for everybody.

Servers four. Or, as in my case, 1 for dinner, 1 for lunch, and 1 for dinner again.

Reflections: The potatoes were “on point”. Just enough butter, milk, and salt. The asparagus was good, but the lime juice definitely didn’t jive. Funny how lime can be so far from lemon. The chicken was good, but slightly over-cooked. Not dry, but not as juicy as it could’ve been. I just saw a recipe for Chicken Milanese that recommends rubbing the chicken with seasonings first, then dipping in the yolk, then finishing with breadcrumbs. Good idea. Overall, it’s a nice, robust meal for a winter’s evening. Or a summer evening in San Francisco.