Halloween 2020: a Saturday night, a full moon that was also a blue moon, clear skies, the final weekend before the Presidential election, and an accelerating coronavirus pandemic. What's not to love and hate about all that, all at once? The Roediger House is not situated where it gets trick-or-treaters, and the big costumed gatherings that raged here in the late Aughts and early Teens of the current century are now a thing very much of the past. So if the holiday itself could be no biggie, then why not give a shot at a new recipe that made unfulfilled promises of being this side of healthy?
In the supper bowls that night: quinoa, roasted asparagus, and tomato-basil feta, along with slices of pan-seared spiced chicken breast, tossed in a lemon-garlic vinaigrette. I was down with it.
Since the night brought us that exceedingly rare Halloween Hunter's Blue Moon (well, generally it happens on Halloween every 19 years), of course I also had to have a batch of Blue Moon Ice Cream made and ready to be served after that salad supper. This lemon-raspberry delight, with a festive light blue coloring, was a real treat in only its second appearance at the Roediger House.
"Quinoa, Asparagus, and Feta Salad," by AnnInLondon and published in AllRecipes Magazine, April/May 2020, p. 74.
"Blue Moon Ice Cream," by Alexandra Penfold of SeriousEats.com. [Published 13 July 2012; Updated 15 April 2020]
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