three (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
threeplusfire) wrote2009-09-21 07:45 pm
threeplusfire) wrote2009-09-21 07:45 pm
dinner time
The plethora of produce delivered to the door each week is a luxury, I know. But it's good. I'm constantly amazed by the brightness of the chicken and duck eggs, their vivid color and flavor. I feel good about the thirty dollars a week, because it is going to a local farm. It lets me know what is in season, it employs people, and it is making me eat some vegetables.
Today's dinner is quiche made with fresh chicken eggs, scallions and green bellpepper in a pastry crust. Delicious! Last week I made one with duck eggs, scallions and some greens. (Man these fresh scallions are tasty.) I have an enormous pile of red and yellow onions. I plan on cooking them down and perhaps making a pot of soup.
Watching Anthony Bourdain eat at old New York places, and I want to eat at Le Veau D'Or so badly now. I have a deep and abiding weakness for old school French restaurants. Lately I've been craving that food, so I either need to learn to cook some or go out to eat.
The delicious, delicious first trial baklava from last week:
Today's dinner is quiche made with fresh chicken eggs, scallions and green bellpepper in a pastry crust. Delicious! Last week I made one with duck eggs, scallions and some greens. (Man these fresh scallions are tasty.) I have an enormous pile of red and yellow onions. I plan on cooking them down and perhaps making a pot of soup.
Watching Anthony Bourdain eat at old New York places, and I want to eat at Le Veau D'Or so badly now. I have a deep and abiding weakness for old school French restaurants. Lately I've been craving that food, so I either need to learn to cook some or go out to eat.
The delicious, delicious first trial baklava from last week:
no subject
I think I'll have to make one of my own next week.
no subject