Another work day, another cream filled donut.
Another Friday, another fika with more hummus and flatbread.
Another month has gone by with only more grand food plans and no end in sight.
Dinner was tagine sourdough with pate and sauteed chrysanthemum greens.
freezer-clean-out-giblet-collection pate
-thaw collection of giblets you've inevitably and obviously collected over a couple years of roasting whole chickens and separate out livers
-saute aromatics (onion&garlic)
-add herbs (thyme)
-deglaze with alcohol (vermouth)
-dump into blender cup
-fry livers and also dump into blender cup
-add vinegar (red wine)
-add more wine if you please and I'm sure you please (roscato)
-blend and season to taste
-spread on toast and top with roasted quinoa so that it looks like two pieces of salmon at first glance
-crave salmon
Eaten while pretending I could have Normal People chemistry in real life.
No comments:
Post a Comment