Just finished "The Blade Itself" by Joe Abercrombie. This is the first of the "First Law" Trilogy of epic fantasy.
Its good stuff. It start slow, but then so does a freight train. Once the book starts getting up to speed, you don't want to get off.
Rate it a Solid B+.
I just deleted a drunken rant.
recipe adapted from Mario Batali
You will need:
1 whole chicken
1/2 lb of mushrooms: I prefer the baby bellas, known also as cremini.
1 generous cup of cubed potato, waxy. I used Sweet with success.
1 whole red onion, chopped
1 whole red pepper, chopped
3 Tbsp of tomato paste
3 - 4 cloves of garlic, sliced thin.
1/2 c. stock or water.
1/2 c. all purpose flour
Salt and Pepper
1/4 c. extra virgin olive oil.
Take one whole chicken. Cut it up. Dump the Rack, the spine, the wings in a freezer bag for stock.
You should be left with 6 pieces: 2 breasts, 2 legs, 2 thighs. Season liberally with kosher salt and pepper, then dredge lightly in flour. Brown generously over medium high to high heat in olive oil. Remove from oil to paper towel to drain.
turn heat down and add onion. Cook until transclucent. Add garlic and pepper. Cook. Add Mushrooms. Place Chicken back in pan and throw in 350 degree oven for 30 minutes.
Remove chicken from pan. Add paste, cook for a minute. Add stock/water to finish deglazing pan, reduce sauce to a sauce consistency. Serve chicken with cooked vegetables.
The veggies create this sort of ragu, the flour on the chicken forms a roux with the oil. Its an amazingly flavored dish.
Today, Jess and I turned a perfectly alive cockerel into food. It went better than I feared, but worse than I hoped. I learned a lot and remembered to take pictures. They're on FB.
So, the Chickens are now getting to pullet stage. I'm fairly confident we have 3, maybe 4 males of the Wyandottes. That makes me happy, as I want hens. On the chicken coop front, I have built the base, and framed the front wall. I've got to frame up the front door, and then three other walls.
Then we need to stake out the chicken yard fence, and we should be good.
The lettuces are starting to flower, which means I really need to go in and thin them. That will be a project for tomorrow. I'm also going to be planting the bell peppers. This week, we'll be ordering some Swiss Chard and a couple of other plants. I'm looking forward to it.