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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Friday, July 20, 2012

The Weather cools a bit

so I cook....





The massive amount of rainbow Swiss chard from the garden,
cooks down to but a little bit,
with garlic, chicken stock, salt and crushed red pepper.

Greek Chicken -
lots of cloves of garlic. onion, salt, white wine.
I did not put carrot or potatoes,
but cooked rice in the stock instead...
with lemon.
Okay, so i enjoy cooking
and sharing my food.


Greek Chicken would be a staple in any restaurant i had, ever.

And yes, it was eaten before i could take an "uneaten" picture!
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