Sunday, November 15, 2009

Chef's Hat and Gardening Cap

After last Sunday’s disappointing meal, which featured celery and elastic band fed pork (at least the toughness and lack of flavour suggested that was the diet on which the distantly deceased had been fed) today’s lunch was a total success and, once more I’m fittingly proud of my chefly accomplishments!

As yet, I’ve not given a name to this rather special casserole but, a little experimentation definitely paid off. First off I diced a few chicken breasts and treated them to a marinade of garlic, coriander, cumin and hot pepper sauce – being cautiously generous with the latter ingredient. Onions, green and yellow peppers, mushrooms, tinned tomatoes and pickled beetroot, together with a little chicken gravy made up the final dish and, although I say it myself, great was the rejoicing over it. Not only did it tantalize and tingle the taste buds but, simultaneously cleared the sinuses. My special spiced crispy roast potatoes (crunchy externals with fluffily melting interior), broccoli, Brussels sprouts, carrots and French beans proved a perfect accompaniment. Compliments to my beloved vegetable chef, for the purchase and preparation of those ingredients.

Thankfully, I’d prepared the casseroles last evening, utilizing my favourite lidded wok for the purpose; had I left it until this morning, things would have had to be rushed as I remained entangled in the duvet lair until long after my beloved had set off to church. I did, however, manage to find the time to pot up four varieties of fragrant hostas before lunch. Eventually they’ll be planted out in the moisture retaining area of the garden.

This afternoon, stamina permitting, I hope to clear an area of well-drained sunshine (subject to availability) fed garden in order to plant a few Echinaceas. Even if I don’t get around to it, at least the intention was there.

I rejoice and am glad in this day the Lord has made.

1 comment:

SimplyTim said...

yum, yum, and perhaps a picture or two.

I'm mixing up a concoction of lentils, pinto beans, carrots, celery, garlic, tomatoe, chicken broth and various savory spices. I think I'll dub this one the "no-named-one."