This is the second time in recent memory that we've bought a whole roaster on the weekend, cooked it for a meal, then used the carcass and bits for a broth to make chicken soup. Tonight's soup was definitely better than the last time, but that might also have been due to the fact that we had fantastically complimentary accompaniments: shredded carrot salad with horseradish, dill and garlic brought by Jody and mixed greens salad with burned pecans and fresh pears. Ken and Selene brought the salad and he burned the walnuts first, so tried again with pecans, but burned them too. It was entirely edible though - so much so that I think we'll be seeing a mixed greens salad with blackened pecans on the menu at Wildwood in short order.
Wednesday, January 9, 2008
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