Tuesday March 20
As usual, a green mist of cilantro is coming up in our garden as a useful spring weed. We garnered a bunch and ground it up with salt and garlic, then stuffed it under the skin of a couple of chicken breasts. Sautéed them quickly, then doused with a little wine and broth and let simmer under cover until done.
Holt's been craving pico de gallo, so we bought some late-winter tomatoes, brought them to ripeness as carefully as we could, and chopped them up with onion, more cilantro, and a squeeze of lime. It gave the meal a spice of New Mexico.
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