Long ago, my friend Vic told me the secret to being seen as a great cook. He said, “Don’t serve anything that sucks.”
Wise words. Wise words, indeed. I hold to that motto to this very day.
C and I cooked dinner (again!) last night. I find that he and I do very well in the kitchen. I’m not exactly sure why as I’m usually a very territorial kitchen person and hate to share space while cooking. But overall, we dance around each other without mishap and generally turn out right tasty fare.
Last night’s menu:
Roast chicken (I marinated it in white wine and dill)
Green beans blanched with rice vinegar
New potatoes in a cream-butter sauce
Everyone made “yummy” noises while they were eating (and there was very little talking). I’m assuming that they liked it as much as I did. I do think that C was right and the cream-butter sauce could’ve used some more starch but eh! No one seemed to mind overmuch. I’ll tell you this much, there was plate-licking going on.
Plus, I’ve got enough of the drippings from the marinade/roast that I can use it as a stock beginner for soup. That’s gonna be a right tasty soup too, methinks.
The Process 
There is a fine art to blanching, isn’t there? But they taste so goooood.
There is, indeed.
🙂
but my green beans turned out very yummy
Long ago, my friend Vic told me the secret to being seen as a great cook. He said, “Don’t serve anything that sucks.”
if only the last few places i went to followed that advice =(
Oh, dear. Where are they, so I can avoid them?