Re-visualized Chicken Pot Roast
2 large frozen chicken breasts
1 cup of green leek tops, chopped
1 medium sweet potato, sliced
1/2 cup sliced mushrooms
1 long sprig fresh rosemary, leaves pulled off
garlic? I can't remember if I actually put any in
1 cup white wine
1-2 cups water
salt, pepper
Put everything in the crock pot and cook on low for six hours. Eat at dusk with crusty bread and your handsome husband. :-)
In other news, I attempted an apple-cranberry pie. Next time, I will use more apples, fewer cranberries, and much more sugar.
This fall I've been slightly haunted by butternut squash. Last fall it was pumpkin; this fall it's squash. Mama B. brought spiced butternut squash soup and brought up this whole concept of sage butter to go with, and I love it. What you do is get two or three tablespoons of butter, and melt it, and saute a few sage leaves until they're a bit crispy and the butter is brown. That's it, but it's enough. Ohh is it good. Tonight I didn't do anything fancy to the butternut squash, just steamed it in the baby-food maker, but with sage butter on top it was wonderful. Meg just barely got her serving of squash tonight, but I was good and left her some. I saw a recipe for butternut squash pasties I think we might need to try.
My colors this fall have been purple and gold. It makes me sound like a marauding Assyrian, doesn't it? Partly that's because those colors have been available a lot this season, but partly they're just gorgeous. I've got a mustard-yellow sweater from my sister that's been perfect and goes with everything.
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1 comment:
You referenced "The Destruction of Sennacherib"! Yay!
I threw in a reference thereunto in a footnote to my paper on Micah, last year.... :-D (Free bonus poetry, anyone?)
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