Longleaf Stories

full circle in the hundred acre wood

Mary Beth’s Kitchen (North Carolina version) is officially closed for the season. Tomorrow we load the truck and the car, go have a big late lunch somewhere, then a pbj and a glass of milk for supper, and prepare to arise early and descend from the mountains down, down, down to the Gulf coast flatlands, hoping to arrive sometime before dark-thirty.

I was determined not to waste anything that could be turned into one last supper before the fridge gets spic and spanned. Surprise! We had an excellent little dinner.

Here ’tis:

Smoked almonds

Thin slices of English cucumbers and small (Flavorita) tomato halves, marinated in Balsamic vinegar, olive oil, ground pepper and a little kosher salt.

Boned chicken thighs, with sautéed onions (actually half an onion remaining in the fridge) and sliced mushrooms, sparkled up with some Florio Sweet Marsala, then finished off with the tablespoon of Dijon mustard remaining in the jar and some sour cream.

Basmati rice.

And the last two chocolate-covered ice cream bars in the freezer!

I found the Marsala when I went searching for a bottle of Pernod which I wanted to take back to Pensacola so I can make Oysters Rockefeller next week. I’m not real keen on sipping Pernod, but for certain dishes with oysters and lobster, especially, there’s just no substitute.

You guys all stay safe. I’ll be back on-line when we get our system set up in Florida. That may not happen until Monday.

 

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