Futility Now

Two recent culinary ventures: the first, chicken paprikash, is quite likely the tastiest dish I’ve prepared — certainly as far as chicken is concerned. I think what led to such success in this case was pulling out some of the sauce (wine, butter, sweet and hot paprika, dried mushrooms, onion, garlic) and running it through the blender. This resulted in an especially silky base even before the addition of the sour cream at the end. I also pulled apart the chicken (thighs and breasts) into fist-sized hunks. It was so tender it just collapsed. Served with rice, salad, and then vanilla mousse with cinnamon, amaretto, and buttery wafer cookies.

Even S. found it delicious.

This last week I’ve been off for Spring Break. jmags and S. and I headed to the coast and stayed three nights in my sort-of relative’s trailer. We had prawns and scallops and little shrimps alternately broiled or briefly sauteed. Also: candy (although my preparation here was limited to a) open bag, and b) place in mouth).

The first couple of days back home were calm. I stayed at home while jmags worked. One morning I made strata. Behold: garlic, broccoli, chevre, eggs, 1/2 & 1/2, salt, pepper, all soaked up by delicious ciabatta, with gruyere on top.

It came out of the oven bubbly and smelling delicious, but we agreed it needed a larger quantity of greens to balance out the richness and general goo of the other ingredients.