11 December 2010 – Grilled, herbed chicken; pilaf; pencil asparagus

But the asparagus was really thinner than a pencil! I sinned… I got Mexican asparagus – not local or seasonal but wow – 99 cents a pound… and this was a “Christmas” dinner where D bought an excellent wine, so a special meal.

He suggested we just make grilled chicken because it’s easy and good, and would go with the Minervois he had for the occasion. He used sage and a small amount of rosemary from the garden. He wanted rice with it and was happy when I suggested a pilaf. I used about 3T butter and 1T olive oil to 1 1/2 cups basmati rice and 2 1/2 cups water, with a chicken bouillon cube to flavor it a bit (I resist using up 2 1/2 cups of stock on this). The asparagus I just steamed for 3-4 minutes, then tossed briefly in a bit of butter in the same pan.

Here’s the wine D bought for this “Christmas” dinner (personal wine-of-the-month club – always a hit). We really enjoyed it, and it went very well with the meal.


{Written the 14th}

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