For this post, we’re just talking about image rights (thus the lack of photo). Click here, read more, and watch the video.
At the Bird Feeder
June 15, 2010 4 Comments
Chives
June 14, 2010 4 Comments
Chicken Wellington with Champaign Sauce
June 10, 2010 7 Comments

I’ve made this recipe a couple of times, and be forewarned: The champaign makes a huge difference. Choose something very dry… any sweetness will cause you some grief and a lot of regret.
I think you could skip that regret if you used Pinot Grigio, perhaps cut the amount in half (and replaced the lost liquid with chicken stock). You could use that same wine when cooking the onions, garlic, and mushrooms. I’ll try that next time.
A jug of wine…
June 8, 2010 3 Comments