It seems that I’ve been baking a lot lately. And, I’m not just baking. Really, I’m cooking too. Taking some pictures, not enough. I made Bahn Mi on Monday night using this recipe, but I replaced the pork with boneless, skinless chicken thighs, and we use avocado instead of pate (I’m not a liver lover). I also broiled the chicken, in the same way that I broil the chicken for Teriyaki. I also made the version of Shrimp Saganaki that I posted about last year, for L’s birthday. I made Zuni Chicken with Bread Salad last week, and I used a pasture raised chicken that I bought at the Farmer’s Market. The oven needed to be cleaned after that dish, but we did enjoy the chicken and salad immensely.
A couple of…