I did not post at CH WFD very often, but have been encouraged to do so here. So –
Hi, everyone and WWFD was a green chile cheeseburger, with a roasted and peeled Hatch chile, pepper jack cheese and onion . Fries. The chile, a piece of lettuce on the other burger, and the onion were were the only vegetables harmed in the consumption of this meal - unless you want to count the ketchup for the fries. It is always, always delicious.
Please pardon the crumbs, someone started snapping away before I could clean the plate up.
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
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Upcoming…roast belly pork, red cabbage, baked butternut squash, as yet undetermined spuds, gravy, apple sauce
And the demon baker has said she’s making something chocolatey and cakey for dessert. With a dollop of creme fraiche, apparently.
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Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
323
Tonight, we have friends coming round. The menu is home made focaccia (Paul Hollywood) with olives, followed by butternut squash pasta (Masterchef 2012) and salad, then chocolate mousse (with the addition of Seville orange juice since they are in season - evidently Himself’s grandmother used to do this, according to his cousin). One friend is also bringing a cake. Wine is English Bacchus. It’s currently all under control…
Been not very well and not wanting to cook. Yesterday night, Mr n bought some kebab sandwiches with fries… not sure if I know what meat I was eating.
Feeling much better today and tired of junk food: ate a lot of chips and instant noodle lately.
Dinner menu: barley with spinach, lemon and seaweed as entry. Main: Shimizu chicken breast with grapefruit, apple and celery. First time recipes from Gagnaire, both quite good, will recook again.
WFD Simple Saturday: 1. Spiced Turkey Cheese Burgers on Kaiser rolls with either Pesto or Dijon, and fermented jalapeno sauerkraut. I’m sure chips will make an appearance as well.
Chef Ripert’s Melty Tomatoes with Olives. Really one part of a three part fish recipe from his “Avec Eric” CB which I separated out from the main recipe. It makes a wonderful sauce or relish for fish or chicken. I thought I’d try it with meat this time.
Lawdy, last night was a pig-out of utter proportions. The munchies hit me hard I guess.
Had a few friends over for poker - different cheeses, some guac, crackers, whitefish salad… then pizza & wings delivery, chocolate. I really oughta duct-tape my mouf shut for a while.
My man won a nice chunk of money, whereas my losing/breaking even streak continues. Yawn.
Early show tonight, so no idear WFD. Drinks with friends afterwards for sure. Perhaps that’s all I should have anyway '-D
The owner gave us a pile of avocados to take home and as avocados invariably do, they’ve all ripened at once. Tonight dinner is simply guacamole and corn chips.
but realized the big-ass bag o’ wings I had in the freezer had gone to freezer burn status. Tossed em all out. Note to Self - don’t buy the big-ass bag o’ wings from BJ’s unless you’re making ALL of them at once!
So that was my first OH WAIT! moment. I took a couple of packages of chicken thighs out of the deep freeze this morning and they were defrosted by the time I got home from work this afternoon. (Yes, it’s a Saturday - but I went in to work to do some clean-up - stuff I can’t get done during regular business hours because I’m interrupted too many times. I got a LOT done today!)
Got it all set up with 4 chicken thighs in a small crockpot by around 3:30 p.m. after getting home from work a bit later than I had hoped. But I realized this was another OH WAIT! moment, as it wasn’t going to finish in the crockpot the way I wanted.
So after 3 hours, I transferred the chicken thighs to a baking dish with a few spoonfuls of the marinade/cooking sauce and into the oven at 350°. The rest of the “sauce” went into a small pot with a cornstarch slurry to slightly thicken, and then half was poured over top to finish baking.
Sides were an orzo pilaf (toasted crumbled spaghetti browned in butter, with orzo and chicken stock added, and some dried chives added towards the end), and sauteed carrots, radishes, onions and asparagus with dried savory and Aleppo pepper.
There was DEFINITELY some wine tonight - Rodney Strong Chardonnay that was a gift from a coworker at Christmas. And a SUPERB game by the Patriots beating the KC Chiefs! BooYAH!
Another cold, rainy day. The body needed hot and spicy. Wfd, chicken curry, spainch salad with cherry tomatoes, red onion, yogurt dressing, topped with fried chickpeas and garlic naan.
Just a thought. I’ve found that freezer burned (somewhat) wings don’t really suffer that much. I use them anyway. The ones I have now are probably three months old.
These wings were CONSIDERABLY older than 3 months, Cath. They got buried in my chest freezer in the garage, even with my freezer list on my upstairs fridge to keep track.
Those are the scary ones.
