Night one we did up a batch with shallots and corn as a side to a roasted chicken (oil, rosemary, salt, black pepper, and that special voodoo paprika that the Bradley Farm makes in New Paltz every early autumn). Night two, the shredded leftover chicken and another batch of chanterelles, tossed with some orecchiette. All gone. Sigh.
Thursday, October 15, 2009
Cantharellus cibarius and the nice BC airport lady who searched through my luggage
She confiscated my nail-clippers. But didn't look in the bag filled with chanterelles.
Night one we did up a batch with shallots and corn as a side to a roasted chicken (oil, rosemary, salt, black pepper, and that special voodoo paprika that the Bradley Farm makes in New Paltz every early autumn). Night two, the shredded leftover chicken and another batch of chanterelles, tossed with some orecchiette. All gone. Sigh.
Night one we did up a batch with shallots and corn as a side to a roasted chicken (oil, rosemary, salt, black pepper, and that special voodoo paprika that the Bradley Farm makes in New Paltz every early autumn). Night two, the shredded leftover chicken and another batch of chanterelles, tossed with some orecchiette. All gone. Sigh.
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