What's Cooking (Take Four)

We had our older daughter and her husband over for dinner last night and I made Cottage Pie for the occasion. I used a traditional recipe from a cookbook by Nagi Maehashi, and it came out very well. The only quibble with the recipe is that she recommended simmering the filling for 30 minutes to thicken it. That was a gross underestimate, as it took well over an hour. I could have increased the flame under it, but there was plenty of stuff sticking to the bottom of the pan as it was, and increasing the heat would have risked burning it.

I have two large chicken breast halves in a baking dish, with as Asian inspired glaze that I threw together. Soy Sauce, Fish Sauce, Hoisin, butter, olive oil, vinegar, and garlic. A side dish of cauliflower, Yukon Gold potato, garlic, green onion, and feta cheese mash will be topped with fresh chives. Veggies are sliced carrots and broccoli with a maple syrup glaze, and will be roasted in the oven.

That sounds good, Karen - the mash in particular.

[Jenise]

I like the sound of that mash, too.

Not cooking at home tonight but will be making a dish (no recipe, this is strictly in my head) of garlicky chicken-pork meatballs and whole crimini mushrooms in a vermouth-y and white truffle-y cream sauce to take to a tasting of nothern Italian wines only from provinces that border other countries. Almost nobody ever brings a hot main dish, so I decided to but I won't have much time tomorrow because I'm going to a chicken parade in the morning.

... I'm going to a chicken parade ...

!!!!

While I dread to think what an AI would make of that prompt, I believe Jenise is just jogging down the road a piece to this happy local tradition: https://laconnercommunitynews.org/2025/02/23/edisons-chicken-parade-ruffles-feathers-and-delights-crowds/