Menu
Slow-cooker Chicken and Saffron Stew
Mashed Potatoes
Spanish Chick Peas
Beets with Olive Oil and Candied Tangerine Peal
Herbed Rolls
Pound Cake with Blueberry Sauce and Whipped Cream
Notes
11 gathered for dinner this week (8 adults; 3 kid).
The chicken dish came from Slow Cooker Revolution and the Chick Peas were out of Moosewood Restaurant Celebrates. The chick peas, in particular, received rave reviews.
Ted wrote the following about his pound cake… “Every pound cake recipe begins “The traditional recipe for pound cake is to use a pound each of butter, sugar, flour, and eggs. We’re going to disregard that and do some other bullshit because we are afraid of butter and eggs, which are what a cake is freaking supposed to taste like in the first place, because we’re vicious nihilists.” And then you make it and it’s a stupid, dry brick. I’m making it with a pound each of butter, sugar, flour and eggs this time. AND NOTHING ELSE.” It was quite good and well enjoyed.
