Father Feeds Flock!!!

I rocked the clam chowder in culinary school last week, so I thought I'd share the greatness with my flock. first I rendered some bacon with some dried rosemary from our garden. Then I sweated some onions and celery with the bacon, in the bacon fat.  I cooked them until they were tender. I then added clam juice and scalded milk, and simmered for  40 minutes.  Then I added the diced potatoes, and cooked it until the potatoes were tender. The sauce is bubbling and getting close. I added some extra herbs, (tempered) cream and the clams! I plated in a warm bowl and garnished with some chopped parsley.  I also bought some take & bake french  bread and cooked it, then sliced it and spread butter on top, working it down in between the slices. Then I sprinkled some parsley on top. When he first sat down, Zachary said "I don't like this", at the  same time he started taking bites, still saying that he

I had a whole chicken in the freezer, so I took it out a few days ago. Today I "fabricated" it, which is culinary school terms for cutting it up.  After I fabricated it, I placed it in ziplock bag with pineapple chunks and a store bought "hawaiian marinade". I let this sit all day in the fridge. For the starch, I choose to make lavender rice. For the vegetable I wanted to make some wilted spinach.  The cool thing is that we also had some bok choy and some kale.  So of course, I combined them and added some extras. This included carrots, parsnips, bok choy stems and garlic. I put the marinated chicken parts on the barbecue and grilled it. Then I plated with the culinary traditional white/dark meat mix with a mound of rice and the wilted greens around the edge. The chicken was very flavorful and juicy and the rice had a great lavender flavor to it.  I used apple cider vinegar to cook the greens and it w