A little uninspired post title if you ask me. But we will move on from that.
Theresa made dinner last night, I helped prep things, like roast a chicken and soak oat groats. Theresa came home and coordinated the rest. She used the roasted chicken (which I roasted with lots of salt, pepper, fresh chopped chives, green garlic, parsley and dried thyme) pea shoots (young growth from the pea plans-greens that taste like peas) and an oat groat summer savory (the herb) pilaf. The result was quite tasty.
It was a very simple and tasty meal. The more exciting part of dinner was making dessert. I had tried making shortbread cookies over the weekend, but abandoned them and they burnt (not so badly that we didn’t eat them, but enough to not include them in a full dessert). So, I tried to make them again, and they turned out very well. Theresa had an idea and put pieces of Taza Baking Chocolate on the cookies when they were cooling.
And then the chocolate melted.
And they all lived happily ever after.
- Chicken: Kate Stillman
- Chives: Red Fire Farm
- Pea Shoots: Grateful Farm
- Cardamom Ginger Gelato: Maples Gelato
- Chocolate: Taza
- Whole Wheat Flour, Oat Groats: Pioneer Valley Heritage Grain CSA
- Butter: Trinity Farm
- Summer Savory, Scallion: Our garden
- Parsley: Silverbrook Farm
- Thyme, Green Garlic: Siena Farm