In the words of Edith Piaf:
I will have no regrets.
Bailey has been suggesting for years that we get ourselves a deep fryer, and I finally came around.
Last week we had the farm crew over for a pre-season family dinner.
It was great to reconnect with Meryl, Katt, Ally, and Steve after our winters apart, and we’re so excited that they’ll all be growing flowers with us full-time this season!
We feed our team lunch everyday, and are planning to institute Frydays this year. This dinner served as a little preview of what’s to come.
We started with a very sophisticated hors d’oeuvre of fried pickles with a spicy garlic aioli.
For dinner, I served chicken strips, using thigh meat which spent a day and a half in an herbaceous buttermilk brine, crispy cajun-spiced sweet potato fries, and a bright, crunchy, zippy coleslaw.
We enjoyed coconut cream pie for dessert, which I served with some leftover sticky toffee pudding sauce. The pie was excellent, but that salty maple caramel sauce really stole the show. Custard pies don’t usually excite me, but Bailey loves coconut and I had some pie dough left over from my recent chicken pot pie.
I used our very favorite, finest set of Haviland china, which I thought created an appropriate highbrow/lowbrow balance. It’s a good thing we still have another couple months of snowy weather ahead, because we’re clearly still working hard on our winter bods over here.
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