food-related things that i'm currently obsessing over whether it be places to try, recipes, or food icons.
As my good friend Vivian reminded me this afternoon, I’ve come a long way since she caught me cooking chicken in a pan without oil/butter back in college.
I’ve officially gotten the Julia Child bug and with my new copy of ”Mastering the Art of French Cooking”, I’ve made Suprêmes de Volaille aux Champignons* and Haricots Verts à la Maître d’Hôtel**. To help simplify the meal, I made Near East’s Garlic & Herb Rice Pilaf to serve as my starch for the evening. The suprêmes were extremely rich and I would use less cream next time however they are nicely evened out with the rice pilaf and the haricots verts.
*Chicken breasts with mushrooms and cream
**Buttered Green Beans II with Lemon Juice and Parsley
