LIVEBLOGGING

or you know, blogging in the middle of the meal. WHAT

So tonight is trying out this Foodie label Chardonnay.



It's. really. um. Fruity. Not buttery. Little acidic. Not a lot of character but I imagine that it's supposed to be accessible, cheap and to pair with food? WHATEVER. It keeps me company while I cook.

TONIGHT. Our meal will be Israeli couscous and chicken and whatever the hell was big enough to pick in my garden.



You poor bastards. Made the mistake of growing up big and tall and now I will eat you. It's some chard, oregano, english peas, snap peas and thyme.



Thing is, you're supposed to pick often to encourage fruiting, but at the beginning, there's just not very much. Hence the mishmash of tonight.


,
So, there's defrosted chicken thighs, leftover chicken broth from a previous experiment and the israeli couscous.

First toast the couscous in oil.



It's pearly and kind of weird to see, but I think it's sorta neat.

Then cook the chicken.



This cat thinks she's getting chicken. Um. No.

Chicken cooks with some onion, some garlic and gets deglazed with a little of the wine. Add the couscous back and the chickenstock - two cups to every cup of couscous. And a can of tomatoes.



It looks like a mess but I'm going to let it cook uncovered for a bit. Plans are to let it cook up and add all the green things at the very end. People just called and confirmed they were coming over for dinner so i just threw in more couscous and hoped for the best. MORE SOON