Sunday, 5/27/19

Dinner with Jen and Gus. Two Blue aprons, both delicious: one was a vadouvan chicken curry with fried rice and poblano peppers (Carter really liked this one), the other was pork chops with barley, sweet peppers, cherry tomatoes and a tomatillo salsa.Two winners. Jason made a loaf of bread with onion and sesame (one of my favorites) that turned out beautifully, and I made a Boston Cream Pie. I used a yellow cake mix, the pastry cream recipe from my notebook, and the glaze from a Cook's Illustrated BCP recipe. I know it was lazy of me to use the mix, but it worked really well!  Jen particularly liked it.

Did I mention we also had lovely rum/mint/strawberry cocktails?