Thursday afternoon I
needed to get groceries, and because of this project I sat down with
the cookbook and came up with a list of recipes to make that day and
over the next few days. Supper, after a rather long time at the
grocery store - some of the ingredients are not things I have
purchased often, or in some cases at all, before - was a combo of
three recipes, helping to keep me (close to) on-track on this
project.
The meat course was
from the "20 Minutes or Less" chapter, and indeed this
recipe was completed quickly. I was interrupted by a phone call in
the middle, so the actual elapsed time was a little longer, but it
was still pretty fast.
No substitions this
time, although perhaps an argument could be made about the
"maple-flavored syrup"; I used real (home-made!) maple
syrup, which certainly qualifies as maple-flavoured given I've seen
the individual trees that my uncle taps for sap every year to produce
the syrup I used. At the store I considered substituting boneless,
skinless chicken thighs for the breasts called for in the recipe, but
decided to embrace this project, damn the expenses. And boneless,
skinless chicken breasts are eye-wateringly expensive. I halved the
recipe (no success on the buy-a-freezer front, yet) but even two
breasts* was a considerable fraction of the (high) total cost of that
trip; I paid around $11.50 for them, at over $25 / kg.
* I'm not sure if the
two breasts each represent one half of a chicken's pectoral muscles,
or each is from a separate bird. Something I'll have to keep in mind
and investigate the next time I cut up a whole chicken.
This was delicious, all
things considered. I've included a photo showing the complete meal,
rather than the individual recipe-components. Hopefully this project
will improve my photography as well as my kitchen.
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