I have shared this before, but it’s worth sharing again. And this is a really good performance.
I pretty much followed the recipe as specified, except that I scaled it back to two servings. And, of course, I used vegetable rather than chicken broth. I did omit the cilantro. Terry hates cilantro.
The result was a very tasty and relatively simple. It was definitely a one pan dinner.
When Terry and I lived in Gilroy and were both commuting to Silicon Valley (an hour each way by car in rush hour, longer when I was taking the train) we would take advantage of grocery delivery from Safeway. After a long week it was nice not having to worry about going to the grocery store. As I moved in to more of a telecommuting situation and Terry to a home-based office, we gave that up.
Here in Southern California, Vons and Albertson’s (now part of the same company) have long offered delivery, but neither has a store in the San Jacinto Valley. I have however, seen their truck around here so I guess one of the stores in a neighboring community provides the service.
More recently our regional chain, Stater Bros., has been promoting delivery here in the valley via a company called Instacart. Even Smart & Final has signs saying that they deliver. I’m glad the service is available. I’m sure that there are many people with transportation issues or personal mobility problems that can make good use of the service. For me, my work is home-based and it’s a good thing for me to actually get out of the house. And I like to select my own produce and specify which cuts of meat I want.
Since I’m the one who does the bulk of the cooking I enjoy being in the store making sure I get the right ingredients. The two go together.
Our first foray into the world of Dutch oven cooking was this recipe for chicken thighs with lemon, olives, and artichokes. The recipe serves six, so I scaled it back considerably. I used boneless leg meat rather than bone-in thighs. I simplified a couple of the processes.
It came out well. Very tasty. Terry liked it, but it was a bit too lemony for her. That’s easily adjusted for next time, however.
For those of you who are old enough, perhaps you remember the Judy Collins song from the 1970s, “Hard Times for Lovers,” and the album of the same title with that enticing nude photo of Judy on the album cover.
These days it’s hard times for newspapers.
When I was a youngster I had a paper route. I delivered The Daily Enterprise which was a morning newspaper out of Riverside. The Press was the afternoon newspaper that focused on the city of Riverside. The Daily Enterprise covered the rest of Riverside County. The combined Sunday paper was The Press-Enterprise. The paper did a good job of covering local news and treated its delivery boys (and in those days it was just boys) well. I made decent money and learned how to be responsible: I had to collect from my subscribers and then pay my bill at the end of the month.
Today it’s all motor routes and the same guy that delivers The Press-Enterprise (just one paper now) also delivers the Los Angeles Times. The Press-Enterprise is owned by the Southern California News group which also owns newspapers in Pomona, Ontario, and San Bernardino along with the Orange County Register. The coverage area is greatly expanded and local news is correspondingly diminished.
When the Dodgers headed to the World Series the local news on TV showed the front page of the Orange County Register. It was the exact same front page we had in The Press Enterprise.
But that’s the reality of today’s newspaper biz.
Like Him We Rise by Tom Trenney. The Viking Chorus of St. Olaf College conducted by Mark Stover.
This time of year I enjoy making clam chowder. It’s pretty simple and straightforward. I don’t follow a specific recipe but generally make it pretty much the same way each time.
Here’s what I did most recently. I peeled and diced two russet potatoes and put them in the saucepan with water, bringing it to a boil and then turning down the heat for 30 minutes. I drained off the water, added two drained cans of clams and chopped celery, since I had it on hand, and four strips of bacon which I microwaved and crumbled. I added milk to cover and brought up the heat. I threw in basil, oregano, granulated onion and granulated garlic, a bit of medium hot chili powder, and white pepper.
I cooked for another half hour and served with garlic bread. A great dinner for a chilly evening.