The Cookbook
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious, any way you want to cook it. Marinated for three hours.
Would be great on pork, fish, pretty much anything.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
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Tuna steaks with basil, coriander, garlic and lemon (I only use a little lemon - a whole one is way too much)
Corn picked this morrning
tricolor carrettes
https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/
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My next pasta sauce adventure- Genovese Sauce.
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Made this last night. Tasty and light.
https://www.theseasonedmom.com/blackberry-chicken/#wprm-recipe-container-126992
Today I'm making an all-day Genovese sauce. Six hours cooking.
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Looks delicious Mik.
We had a very poor blackberry harvest this year, a mouthful. Mostly small and went brown before developing, probably due to lack of rain over summer months.However its been a mast year for oak and beech, with acorns and beechnuts in abundance, crunching underfoot. Also apples & plums. That must be to do with the spring weather?
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Worth the time. (Which is admittedly not much). The crispy prosciutto really makes it.
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Tonight's dinner - Anthony Bourdain's Poulet Basquaise. I think this is the third time I've made it. Delicious.
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In case anybody doesn't think a scrambled eggs video could be interesting
Link to video
