Update on kid and some other stuff, mostly about food:)
So, I don't know what happened this morning, but it seemed to be an isolated event (thank god, because I have plans I tell you, plans!). She ate some buttery noodles a little while ago and we fed her special acidophilus (thank god dh is home today so I could run out and buy it) and she's actually saying that food sounds good! This is a huge step
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So far, DD1 is doing fine. She ate one cracker with chicken liver pate and some parsnips for dinner. I'm happy that she's back to eating foods she likes, but it wasn't very much:(
Gold-Plated Chicken with Ginger, Saffron, and Almonds
This modern adaptation is not based on any particular recipe, but is
taken from several recipes in Taillevent's Viandier (14th and 15th
century manuscripts.) Ginger, saffron, and mint are the principal
flavorings. The original recipe called for gold plating and a garnish
of marzipan almonds.
1 lb chicken breasts
salt and pepper
oil
1 medium onion, chopped
2 cups white chicken stock
1 pinch saffron threads
1 T hot water
2 t finely grated fresh ginger
1 small bunch mint leaves
2 T almond butter
Soak saffron threads in hot water for at least 20 minutes.
Saute chicken in oil until lightly browned. Remove the chicken.
Add the chopped onions to the oil in the pan, and cook, without
browning, until they are translucent. Then add the chicken stock to
the pan.
Add the grated ginger to the liquid in the pan and reduce sauce to 3/4
cups. (Optionally strain out the ginger and onions for a more refined
sauce.)
Gradually add the saffron, tasting so that its flavor becomes apparent
but does not overpower the flavor of the ginger. Add the mint.
Whisk in the almond butter until the sauce has the desired
consistency. Add chicken to sauce to warm it up. Add salt and pepper
to taste.
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