Thursday, March 12, 2009


Local lamb chops crusted with pine nuts and herbs, Blissful Acres root cellar parsnips cooked in a little water and butter, and wine sauce.
Plum Creek fried chicken, root cellar local potatoes, Tapatio/butter/thyme hot sauce, and potato bread.

An old discovery that's new to me--using parchment as an under-cover for braising. Cutting it to size was super easy and not unejoyable.

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