7.15.2012

Saturday on Sunday



If there is one thing I've picked up from the missus, it's that food tastes better when fresh. Fruit, veggie, or locally-raised meat and poultry; it doesn't matter. The less processed your food is, the happier your taste buds will be. With that in mind, we try to take a trip to the local Farmer's Market in town. Now, it's only one day a week (worth mentioning, anyway) and only for a few hours in the morning. If you can get there at the right time though, you'll come across some fantastic finds and save a lot of money. 

Not referring to people - they just get in the way of our conquest.


Obviously, it would be fantastic to have a year-round, world-famous farmer's market available (like, say, Seattle?), but we make do with what we've got. 

For dinner (last night), Kaitlin put her own spin on a recipe from Mastering the Art of French Cooking. I know what you're thinking: why would she put a spin on something from one of the queens of cooking?! Simply put, we were out of stuff. A few essential ingredients were missing, and it was already late; my wife isn't going to let a thing like that slow her roll. It was a simple baked chicken with sauce, and it was delicious.


Preheat the oven to 350, and prepare the sauce while waiting. To do so, mix up 1 1/2 tbsp of dijon mustard, 1 tbsp of worcestershire sauce, 1 tbsp butter, a chopped garlic clove, and three chopped shallots. Once this is done, trim the fat from the chicken, grease a 9x13 pan, and drop them in. Salt and pepper to your liking, then douse your poultry in the sauce and bake to completion. 

pictured: simple, but delicious

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