One of the things we really like doing when we’re on vacation is to eat dinner at a grand lodge in one of the national parks. While it seems as if we must enjoy overpriced sub-standard meals, that isn’t really the reason we eat at the grand lodges. We just love the idea of it. Heading out for a day of hiking, then coming back in the evening exhausted, and having a nice meal in a spectacular setting. What could be better?
One of the supermarkets nearby has those secret sales. You know the kind; you go on-line and attach the sale to your shopper’s card. While we really dislike the whole idea of needing cards for shopping (it’s especially bothersome when we shop for groceries while traveling), we still do it. Especially when we can pick up raspberries on the cheap, as we did this week. Then we just had to figure out what to make, but that’s easy.
The refrigerator is nearly bare.
We like to eat up most of our fresh food before leaving on vacation. Not that we think it’ll go completely bad while we’re gone; it’s just that fresh food tastes better, so why leave it sitting around for a week when you don’t have to? So, for a few days before we leave, we try to clear out the fridge.
We’ve been here …
… so we haven’t been posting. We’re home now, so expect something tomorrow.
It’s been a long, long time since we’ve had a pot pie. Partly that’s because we think of it as a winter dish that uses up some of the Thanksgiving day leftovers, and partly because we haven’t had the right mix of vegetables in the house. This past weekend, we’d picked up bags of frozen peas and frozen green beans (both of which we think are almost required in pot pies), so we were good to go.
Yes, we did have a post awhile back on brownies, using our standard recipe, so why another recipe?
Well, we’ve wanted to try this particular recipe for over a year, and, for one reason or another, we didn’t get to it. Until today. (We actually made them yesterday, but who’s keeping track?) This particular recipe comes from Thomas Keller’s book, Ad Hoc at Home, which is full of great recipes based on dishes that he serves at his restaurant Ad Hoc in California. What’s not to like?
We had some heavy cream that was nearly a week old — it was still fine, but it wouldn’t last much longer — so, what to do? We’d bought it to make Bouchon Cheddar Scones to bring down for the volunteers at our weekly downtown walk, and we sure weren’t going to let it go to waste. We wanted a recipe that used heavy cream, but only needed about a cup. We thought about making a cream soup, but, after we tasted those scones again, we thought we’d make up a batch for ourselves.