Friday, 12/1/17

Looking back, I see that I make green chili-chicken macaroni and cheese about once a year, in late November/early December.  This year was no exception. Given how much I love it, it is a wonder it doesn't turn up more often. Then again, it is a slight pain, with all the chicken poaching and special ingredients and whatnot. Once all that is done, it does come together very quickly since it isn't baked. The last of the farm share sweet potatoes on the side, which made a very nice counterpoint.