Hay!
Today was a day off, and Jess wasn't feeling well (she got what I had last week, so I did a lot of cooking.
For lunch, I made a pureed pumpkin soup with apples, and turkey & cheese sammiches with fresh tomato. For dinner, its lamb and chicken curry with rice and pita. I picked up some "Long green chili" from Kroger and through it in, and man, the curry is hot.
But tasty. I'm incorporating a lot of what I know about braises now to work the meat.
For instance, Jess doesn't like chicken skin or bones in her thighs, but both of those things bring a lot to the table. So I browned the chicken at the beginning whole, and then removed the chicken thighs from the pan. Afterward, we skinned the thighs and put them back in. After they simmered for 2 hours, I just reached in w/ tongs and pulled the bones out as easy as anything.
I wish I could smell, the house must smell awesome (it smells awesome up close, but I know I'm missing a lot).
Last night, I made spaghetti with venison / pork meat balls in a roasted garlic marinara.
Man. I'm eatin' good lately. :)
For lunch, I made a pureed pumpkin soup with apples, and turkey & cheese sammiches with fresh tomato. For dinner, its lamb and chicken curry with rice and pita. I picked up some "Long green chili" from Kroger and through it in, and man, the curry is hot.
But tasty. I'm incorporating a lot of what I know about braises now to work the meat.
For instance, Jess doesn't like chicken skin or bones in her thighs, but both of those things bring a lot to the table. So I browned the chicken at the beginning whole, and then removed the chicken thighs from the pan. Afterward, we skinned the thighs and put them back in. After they simmered for 2 hours, I just reached in w/ tongs and pulled the bones out as easy as anything.
I wish I could smell, the house must smell awesome (it smells awesome up close, but I know I'm missing a lot).
Last night, I made spaghetti with venison / pork meat balls in a roasted garlic marinara.
Man. I'm eatin' good lately. :)