This past Monday was National Pastry Day, and "pastry" is a term that covers a multitude of sins. The day's dreary rainy beginning and persistent grey coloring, along with cooler temps and a general blah, led me to opt for a cheddar crust chicken pot pie in honor of the day's designation. The menu choice had one additional virtue: it promised plentiful leftovers and I was eyeing Wednesday's need for such, because I was working down in Sampson County and that's a long drive back.
When I made this on a hot day near summer's end, that blog post noted how the dish is better suited for fall weather. I'm glad I rose to this moment, because that was a terrific bowl of soothing December goodness. And it was better suited to the Monday weather than to the day before, a lazy gorgeous Sunday afternoon with a welcome but temporary spike in temps all the way up to 68°F—the pups and I loved our outside time that day!
"Chicken Potpie with Cheddar Crust," from Food Network Magazine, Vol. 4, No. 8 (October 2011), p. 132-133.
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