Bouquet Garni, Young Beans, and a Roosting Chicken
Tonight’s dinner of braised root vegetables was seasoned with bouquet garni—a pleasing little bundle of parsley, thyme and bay. We ate the sweet potatoes, carrots, and beets over gnocchi, drizzled with the pan juices, butter, and chopped herbs.
The wind picked up this afternoon and the air was chilly, but we still ate outside. Hints of things to come. School started yesterday, and thus the slippery slope into thoughts of wool sweaters, pumpkins, and evening fires.
The three of us picked and snapped young green beans after dinner. I’m so pleased that we caught them at just the right time—young and thin. We’ll eat some for dinner tomorrow and freeze the rest to enjoy with roast chicken or in a winter soup.
One chicken, Bluebell—an Auracana, has been getting out of the chicken run and roosting in a tree for the last few nights. We listened to her squawking…
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