Jan. 11th, 2015

sarahbyrdd: (Cooking)
I am now in posession of about a cup of schmaltz and a plate of gribenes that Himself is happily snacking on while I fuss with the rest of dinner.  Next challenge: actually USE the schmaltz.

http://cooking.nytimes.com/recipes/1017054-schmaltz-and-gribenes

Dinner is this:

http://www.epicurious.com/recipes/food/views/Beer-and-Onion-Braised-Chicken-Carbonnade-351033

With a side of barley, collards with butternut squash 'croutons', riffed off of this:

http://cooking.nytimes.com/recipes/12306-skillet-collards-and-winter-squash

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sarahbyrdd

October 2016

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