Thursday was when I just needed a meat and two sides, so with the sous vide to help I pulled out barbecue spiced chicken thighs from the freezer, harvested broccoli florets from the crowns I'd bought a few days ago, and added the simplicity of stovetop stuffing. Quite a bit was left on the plate, given that it started out all piled high. Had to leave room for dessert, which will be reported on in tomorrow's blog post.
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