Served

Friday, August 22, 2008

I generally do all the cooking around the house, mostly just because I really like to cook.  But I have a funky schedule these days - three or four dragon boat practices every week and a Pilates sessions.  It definitely cuts down on the amount of time I have to cook.  My husband, Craig, generally won’t cook a complete meal of his own accord, but he can cook.  The other day I purchased one of the amazing chickens from Pennypack Farm, and didn’t have time to cook it within what I consider a safe period of time - so I asked Craig to make dinner Monday night. 

It’s so nice to come home from practice and have dinner waiting for me!

Craig roasted the chicken with herbs from my garden stuffed in the cavity and he basted it with our homemade butter.  To that he added some corn picked up on one of those tiny roadside stands in Jersey, and roasted fingerling potatoes from the CSA share (I meant to make potato leek soup out of them, but I was glad to sacrifice my plans in exchange for dinner cooked for me!).

Where it all came from:
chicken, Pennypack Farm - 31 miles
butter, homemade from Dutch Way Dairy cream - 100 miles
rosemary and thyme, my garden - 0 miles
corn, unknown roadside stand in Jersey - 25 miles
fingerling potatoes, Landisdale Farms - 100 miles