I don't often do repeats, but I was so taken with the chicken I served the priests I decided to try it again. I used bone in skin on chicken thighs. OMG, so good, this will go onto the short list for sure.
We served it with a morel mushroom risotto (yes, I am obsessed with morels right now ~ They are FRESH!!) and a caprese salad. The salad was simple; sliced strawberry tomatoes, sliced baby bocconcini, shredded basil, balsamic, olive oil and fleur de sel. A little tip I learned today for slicing bocconcini (you can also just tear it); use an egg slicer! Works like a charm and I wish I had thought of it.
Worked again today~ starting to feel the muscles in my chopping arm and my knife callous is getting bigger. I am filing all these beautiful appetizers away in my head; they may turn up on this blog in a home friendly form.
After work, Rob and I nipped over to Trimpac meats to pick up my hog casings and special salt; sausage making! Coming soon to a blog near you.
On a sad (and expensive note) a sticky substance apparently invaded my camera and it is going to cost me 110$ and another week to repair my camera. Just repeat after me; my camera is worth two days wages ~ maybe it will make me feel better about paying for it!