performances
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🍴: Mon – rehearsal and dance class were both cancelled due to the threat of ice, so instead of random dinners, we bumped up a meal planned for later in the week. Good thing, bc this crunchy brown butter carrot gratin did take a while. Totally worth it, served with pork tenderloin, mash, and peas.
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🍴: Mon – roasted koginut with a ground pork, apple, and sage stuffing as inspired by these meatballs that are happening sometime this fall, but also Hampton bought a squash with no plan last week and it seemed like a good idea. He roasted the squash and made the filling before a meeting with a
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🍴: Mon – pulled pork bowls with sweet potatoes and beans, salad Tues – creamy goat cheese mushroom gnocchi, salad Wed – Dijon-marinated flat iron, grilled endive with warm lemon/caper dressing (we subbed miso for anchovy vs. opening a tin for a tiny amount) and green beans Thurs – coq au vin blanc, mash, arugula
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🍴: Mon – grilled calamari and pan-roasted potatoes with leftover miso-pistachio romesco, salad Tues – grilled chicken thighs with roasted sweet potatoes and lemony green beans. This may be my new favorite way to deal with the small potatoes we get from TJ’s. Wed – NY strip, roasted butternut squash with salsa macha and mimolette
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Last week was a bit derailed due to a family visit. And then we had a show this Sunday and ballet on Monday and here we are at Wednesday. I know you’re dreadfully upset. 🍴: Mon – new mustard and dill sausages from our faves at Smoke City Meats, tots, arugula + pickled beets, kraut
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As briefly mentioned in last week’s roundup, I had two super fun performing events last week. The first was Storytime with Piedmont Opera. It was a lot of fun to get to perform while pretending to use my masters degree in library science for once. After learning a little bit about the opera and the
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🍴: Mon – ramen noodle salad with Chinese sausage as inspired by this month’s Food & Wine. Tues – cider vinegar-braised chicken thighs, also from this month’s F&W. Wed – Domino’s. Because we won’t talk too much about what happened last night when Hampton tried to braise chicken thighs before rehearsal when he was already
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The other week, a colleague — a former professional dancer and teacher — asked me if I would be interested in teaching a tap class for drama students. I said heck no, but what is the stipend because I know people to ask. Turns out I misinterpreted, she had the time to teach, but wanted
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It’s me. I’m the April Fool. 🍴: Mon — fesenjan, a chicken and walnut stew with pomegranate arils, kale, and red bell pepper, served over pearled couscous Tues — Hampton came to my show, so we checked out Stock & Grain food hall and had some darn good sushi. Wed — I had a work
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I had most of this drafted to post last night but then we had way too much fun cooking and dancing and watching the teevee, so… happy Monday! 🍴: Mon — balsamic herb baked chicken thighs with potatoes and kale Tues — seared tuna with a quickle radish/carrot/cucumber and edamame, salad with ginger dressing Wed
Ann Davis-Rowe 