Last night’s dinner
It was hot and Madison hardly slept the previous 36 hours so dinner was a happy accident. I had a variety of greens (dandelion, parsley, radish, beet, arugula…) that I topped with shavings of parmesan and carrot, chunks of leftover chicken and blackberries. Served with a mustard vinaigrette (see Sunday’s post) and some baguette and we were quite happy.
Here is the totally yummy General Tao’s tofu ready to be devoured. There was not a crumb leftover. The only thing that I would do differently is to add a tiny bit more sugar otherwise WOW!
Here are the pumpkin and ginger noodles that I tossed in at the last minute and just seemed to finish things off.
I also tried out my nifty food mill to make Madison’s food. Very cool little gadget thanks to a shower present from Linda and Trina.
I’ve also found a great site that has storage containers for our food and the baboo’s. This site I’ve dealt with a few times and never had any problems with it.
4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a “crust.” Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.