Seriously, Chef Jerub is on a roll. The night before last, he made halibut piccata with oven-roasted potatoes and zucchini. It was superb; the fish was cooked perfectly, the veggies crisp yet tender on the inside.
Last night, it was a melange of chicken parts seasoned with honey, mustard and fresh thyme, and roasted with turnips, red onions and pears. I hated turnips as a kid because my dad did; now I think they're one of the most under-rated vegetables in the universe (along with Brussels sprouts). Jer used red Anjou pears instead of the Boscs that the
Speaking of leftovers, I've been working, the last week or so, on a quilt I began in a workshop several years ago. One of my New Year's not-quite resolutions was to finish or re-purpose my UFOs (un-finished objects, for the non-quilters among you, my vast readership). I have a bin full of quilt tops, fused appliques, giant acrylic-painted vegetables, and what-have-you, most of which I started in some class or other and then set aside, thinking, "well, now I know how to do that..."
At the time, this one felt quite daring because the colors -- rust, gold, burgundy, orange, brown, even pink -- were so far outside my blue-green comfort zone. Actually, now that I look at it, they complement last night's dinner beautifully. Here's what it looked like before I started quilting the hell out of it. I'll post some details when it's finished, which should be soon; it's ready for binding at this point.
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1 comment:
Oh my - epicurian goodness. Jer is a wonder. I need the recipe for the chicken dish.
Ilook forward to seeing your quilting play.
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