Thanks. I’ll make it again. As far as TJ’s crust goes, if you haven’t used it before, it can seem like a disaster. If it is too cold, it breaks into lots of pieces. As long as you are careful unrolling it and keep the pieces between the two sheets it comes in, you can press it back together with your fingertips and maybe roll over it a time or two with a pin. It really doesn’t take long even though it looks pretty scary. It stays pretty neat in the sheets, which are pretty nonstick, so you don’t need to add flour. It would also look prettier with some egg wash on the crust, but I don’t always love the taste of the cooked egg.
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Thank you! My phone is the best camera I’ve ever owned!
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Yum! If you’re a fan, try the buffalo calamari…very good there.
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What a feast! And, Happy B-day!
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I’m so jealous. First year planting here in mt Shasta. Raised bed with Oregon spring tomatoes. Dolores the doe got to them . They never really took off . Looking like I’ll get less than two dozen off three plants . Have been watering and fertilizing with Maxsea .
Oh boy, that all looks so delicious
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Oh, no, that’s so sad and frustrating! Hopefully you’ll be able to figure out an effective way to protect them, but that’s a tough one. Ours are in Earthboxes and raised to waist-height, and the woodchuck still manages to have a hearty feast. Hopefully your luck will turn around and your efforts pay off.
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Here you go Christina. This is adapted from an Austrailian radio program.
Fresh Plum Sauce
8 plump plums (we used Green Gage), washed, stoned and quartered. (Sounds like a punishment from days of old) lol😜
8 fresh sage leaves roughly torn
1 Turkish bay leaf
2 T EVOO
1 3/4 cup chicken stock
1/4 cup Chardonnay
1.5 T sugar
1/4 tsp ground black pepper
1/4 tsp cinnamon
freshly grated nutmeg somewhere between 1/8 and 1/4 tsp
Put all ingredients in a saucepan and simmer until sauce reduces and starts to thicken.
Brush on chicken breasts and baste 2 times per side.
You will of course want to keep some sauce separately to spoon over the chicken and in our case, rice.
Hope I didn’t over-hype this, I thought it was so delicious and fresh tasting. Enjoy!
Although we didn’t do it, the recipe said to marinate the chicken in the sauce first, which would probably taste even better. Then proceed to reduce the sauce, using some for basting and the rest for eating.
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Happy late birthday!
What is your Sunset zone?
Gracias!
Love your lamb and also your recent ramen! Feast everyday at your place!
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Much sweeter story than catching a young possum on my gardening bench tonight, eating the food I put out for my wandering cat. I have no idea how s/he managed to get up there. Can they jump? (rhetorical question). 
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We are currently very much into “coca”. Well, to be precise, Mrs H is in to the cooking and I am in to the eating. If you’ve not come across this Mallorcan classic, think thin pizza with onion & pepper topping (coca de trempo) or, my favourite, chard (coca de blet). She made some recently and the Spanish brother in law declared it crispier (and therefore better) than his wife’s version. Of course, that may have just been politeness.
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We’re going to roast a couple of chicken breasts with a couple of the woody herbs from the garden - thyme and rosemary. Alongside, some baked peppers, cooked till the skins go black then peeled and served warm. There’s a sauce for the peppers, whizzed up in nthe blender - basil, marjoram and mint (the last two from the garden), garlic and olive oil.
The pepper idea comes from Nigel Slater’s Kitchen Diaries 2, and will make a change from our usual pepper treatment which just uses garlic and parsley (which is how we’ve had it in Mallorca).
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@bear We need to hire you as a garden consultant for our sorry excuse for garden beds. (Although we have not really been tending to our beds so it’s our own faults.)
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I didn’t see that on the menu. Will ask next time.
Honestly, I can usually take or leave calamari but this was insanely delicious.
