Just a quick post about some of the food we've been making lately. I cooked quite a bit for my parents, and they seemed very appreciative of the home cooking. My favorite dish to come out of their visit was a creative adaptation of the Pennsylvania standby, chicken pot pie. I made buttermilk biscuits with chives (from the Holman's garden), and I roasted carrots and brussel sprouts in olive oil. The third component was simply chicken cooked in a light sauce (celery, onion, herbs, chicken stock). I then topped the biscuit with veggies and chicken. Voila! Chicken pot pie a la Amy.
Today's dinner was one of those fun, inspired uses of leftovers. We have a boat load of fried Walleye left over from fish fry, and, inspired by our West Coast exposure to gourmet Mexican food, we decided to make fish tacos. We heated up the fish in the oven, shredded some cabbage, sliced an avocado, and made a garlicky-but-sweet aioli sauce. Layered on top of corn tortillas, the result was delicious. Yum! Dessert was a rhubarb pie with freshly picked rhubard.
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