19 September 2010 – Grilled chicken breasts; fresh corn and shell beans

D found this corn and bean recipe in Potager by Georgeanne Brennan, one of the best cookbooks we’ve ever bought. He defrosted some chicken breasts and we had a split one between us. They were marinated in lemon, thyme, and oil, and salted, then grilled on our range’s grill.

He bought corn at the Bowl, and also shell beans:

The shell beans were boiled for remarkably little time – I think 20 minutes. The corn was boiled for 3-4 minutes and then cut off the cob, and these were mixed together, with butter, salt and pepper added. Fresh “succotash!”

We have some Dirty Girl Farm dryfarmed Early Girls, still, so D just cut one of those into quarters and we each had half a tomato.

D brought up a Nobilo “Icon” Pinot Noir that I bought at Grocery Outlet awhile ago. Perfectly good, but nothing to write home about.

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