We ate mustard-roasted chicken, green beans and asparagus, guacamole and white bread.
I coated the chicken with a mixture of
Dijon mustard,
olive oil,
honey,
dried sage,
crushed bay leaves,
paprika,
black pepper and
kosher salt,
and roasted it at 425 Fahrenheit.
I boiled the green beans and asparagus.
To make the guacamole, I mashed a couple of avocados with three cloves of crushed garlic, a little salt, and the juice from half a lime.
The bread was from Zingerman's.
I coated the chicken with a mixture of
Dijon mustard,
olive oil,
honey,
dried sage,
crushed bay leaves,
paprika,
black pepper and
kosher salt,
and roasted it at 425 Fahrenheit.
I boiled the green beans and asparagus.
To make the guacamole, I mashed a couple of avocados with three cloves of crushed garlic, a little salt, and the juice from half a lime.
The bread was from Zingerman's.
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