Creative Kitchenry and Sucky Computery

Well, today I decided to invent a new recipe for dinner. I took some beautiful pictures of it (complete with pretty tomato garnish!!) to post. I took them off the camera and put them on the computer, into a new folder I had just titled "Food." They showed up, so I deleted them off the camera. Then, when I went to look at them, they were gone! Just gone! And THEN, the title of the folder reverted back to "New Folder." So, I think my computer must have gone back in time. Or something. Unfortunately, the camera was still firmly affixed in the present. So, you will just have to imagine how delicious my dinner looked.

Now, on to the dinner. Recipe name: I am not totally sure yet. I'm going with maybe "White on White with a Tomato Twist" or something else dumb.
Basic Description: Sauteed (sliced on the bias) chicken and garlic. Salt and peppered with a splash of lemon juice and a generous plop of White Balsamic Vinegar. When browned, I added baby Bella mushrooms and Sundried tomatoes (for color). Near the end, I added quite a bit of cream to make a modified alfredo-ish sauce. All served over Angel Hair pasta. (It really was beautiful. Maybe if my pictures reappear, I will post them.)
The consensus: I had three friends over for dinner. The average rating (out of 10) was about an 8.56. (Including Jason's.) Some memorable quotes: Adam- It's better than Taco Bell. (Which didn't say much for me, but he loves it.) Jason- It has a nice fruity undertone, with solid legs and a smooth finish. (The fruitiness is from the White Balsamic.)
My rating: Honestly, not the best dish I invented. I thought it needed a bit more cream than I added to make more of a sauce. Lauren and Adam concurred. I gave it a 7. The fruity tones were excellent with the mushrooms, and the sundried tomatoes were perfect. So what was my beef? A little too sweet. The Balsamic gets really sweet when reduced, and the White Balsamic is missing the "zing" of the regular Balsamic. And then with the cream, I found it really tasty for a few bites, and then a little hard to swallow.
The fix: Next time, I will add a dash of Tobasco sauce to help negate the sweetness. I would definitely make it again.
Stay tuned for more "Adventures in the Kitchen with Amanda!"