Grilled chicken fajitas, pico de gallo, sour cream.
19 Likes
Thank you but it was more about making do as I didn’t have enough chicken stock.
Thank you! Your dumpling and pa jeon dinner looks equally appealing. 
This was my first time making gougeres (deets here on the baking thread). Much easier than I anticipated. Looking forward to making iterations of these in the future.
4 Likes
Whenever making corny things (Risotto, Grits, Puree, Chowder etc…)we always would make a corn stock or infuse another stock with the cobs.
Even with enough Chicken Stock I would have popped the cobs in to steep while it heated for the Risotto.
3 Likes
thank you, that is helpful! Like you, I’ve been intimidated for decades about making my own, now I think I’m going to have to try it. Or make the BF do it - hahaha. 
Does anyone else find their food gets cold while they set up the photo, or am I too fussy in plating?
6 Likes
Always.
1 Like
Never. You could warm your plates in the oven like restaurants do.
4 Likes
I don’t plate mine. 
I serve everything family style.
2 Likes
OH - you’re killing me,
Roberta Flack
2 Likes
Yes, the food gets cold and the family is done eating before I even start.
1 Like
Huh?
Depends on what I’m plating. Last night’s tortellini, tomato, spinach pasta dish? Nope. But if it’s something like chicken, mashed potatoes, veg and gravy? Yeah, the chicken might be only warm but not hot. But that’s what the gravy is for.
1 Like
With his song.
3 Likes
Nah. But I don’t take magazine layout worthy photos. Just a quick snap and done. I’m hungry …
5 Likes
Rarely.
I kinda get the reference… 
1 Like
Sometimes. But I move pretty fast!
