because braised chicken with garlic and flageolets and roasted leeks smells freakin’ amazing!!! It’s still got 90 minutes to go. I’m not sure I’ll make it that long.
I’m seriously bitten by the cooking bug this week. Last night was pan-seared sea scallops served over kidney, cannellini, and cranberry beans (cooked until they just melted) with a red wine and chive reduction.
Tomorrow will either be crab risotto or pea and ham hock soup with crispy pancetta. I can’t decide.