Spring chicken pot pie

Chicken stew with spring veggies! (shelled peas, carrots, celery, onions) For the topping, I just used the JOC rolled biscuit recipe. Yum!

I wasn't really sure how to make the stew, and something weird happened with the broth while it was baking, but it was still tasty. Too much flour or the milk got a tiny bit gloopy? I'm not sure. Anyhow, I cooked the chicken and some bacon separately, and poured the veggies and broth over that. I started the broth with the fat left from cooking the meat, added a little flour, chicken broth, and milk.

I think we all agreed a dinner with friends on Sunday helps postpone the Sunday slump feeling.

Pique nique!

Tiny sandwiches, fruit, and containers of hummus, cheese, etc. are perfect for spring lunch al fresco at Blue Hills.

Egg Sandwiches

Henry and I both love egg sandwiches. Well, Henry just has a feeling he would love an egg sandwich. This one is 2 eggs, spinach, some unknown cheese from the fridge, and pumpkin-seed bread

Salad Mania!

As you know, I really love this salad. And I have been subsisting on variations of the original. I made this version with roasted mushrooms (in addition to the asparagus), and added chopped fresh thyme to the dressing. This made the godly nectar even more amazing! I added the thyme to the vinegar-salt-shallot mixture, and, as before, whisked in the oil and pepper about 20 minutes later. I think it is best to stick with arugula or spinach or something hearty, because slightly wilted mesculin mix is not as tasty.

Edible, Inedible

For lunch today I ate leftovers from dinner last night. It is not really my thing to post on restaurant food, but I did bring this pesto pizza to room temperature and consume two pieces. Also, I am behind on posting. Anyhow, I went with some friends to a restaurant run by a group that may or may not be a cult. Initially, I thought the pizza was quite good, and I especially enjoyed the spelt crust. I felt about the same way at lunch today.

But after I finished my lunch, I did a little web reseach through Google, and quickly lost my appetite and the desire to ever go back to the cafe. What I have not lost, unfortunatley, is the garlic breath. Edible or Inedible?

Apples and cheese

I love apples and cheese. As a sandwich, just plain, cold or baked, any old way.

Inedible! Snotty yogurt

I love my yogurt maker. It is not necessary to have a yogurt marker, and some people think it is a huge waste of money, but they are cheap and convenient and I like the little containers.

Anyhow, to make basic yogurt you heat up the milk to steaming with tiny, tiny bubbles around the edge, let it cool to 110 degrees F, then whisk in a couple spoon fulls of plain yogurt, or yogurt starter. Then just incubate at 110 for 8 hours or so, pop it in the fridge, and that is it!

But don't use Fage! Fage is really delicious strained Greek yogurt, but it just did not work. I used it once, and the Trader Joe's version once, and both times the yogurt came out snotty, slimy and weird.

My guess is that by straining it, the whey is removed, and this must be important for making yogurt. This is just a guess.

I tried to give you all an extreme close up of the texture, but it is kind of blurry.

I went to Whole Foods to get powedered yogurt culture, and for some reason they are not stocking it right now. The super nice woman in the dairy section gave me a free sample of a container of yogurt she says works really well as a starter. I will let you know how it goes.