Today Jeff and I invited my friend Alita to dinner. We had meant to get together over break, about a month ago, but it didn’t work out until now. The evening was all the more lovely for waiting.
The menu:
- Cream of tomato soup
- Chicken pot pie
- Creamed spinach
Mille grane
whole-grain bread from the Essential Baking Company- Apple pie with vanilla ice cream
Jeff and I prepared the chicken pie in the afternoon and had it mostly done before Alita arrived with the apple pie. Jeff went to buy bread while Alita and I washed dishes, stuck the pot pie in the oven, and cooked the soup and spinach. Miraculously, everything was ready exactly at the same time! We ate outside on the porch in the evening sun, and it was lovely indeed.
I think chicken pot pie is a dish that I will have to repeat in the future, although I have learned a couple of important lessons about buttery crusts. The day was so lovely and sunny that I lifted all the blinds in the kitchen, so the sun streamed in and warmed the stone tables and counters. Although I let down the blind before I rolled out the dough on the counter, the stone was still warm and melted the butter. D’oh! But since we were making pie with meat, not fruit, it was fine. Who cares if the top crust is a little lumpy? It looked and tasted lovely, and I really wish I had a digital camera so that I could show my food rather than just talk about it (now that the things I make sometimes look like the pictures in the cookbook!).
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