Yummilicious

I harvested a bunch of kale today that was threatening to bolt. I *hate* being held hostage by the garden, but I suppose it is what we must agree to. Sort of like having children..... I will be making notes as to the varieties that do well wintering over and those that are less obliging. Ditto the chard.

I sauteed some of the kale with some of our leeks that made it through the winter and some garlic (not our own) and I am thinking a quiche later this week might be in order since we are currently getting 9 (count 'em N.I.N.E.) eggs a day. Some of the kale I just cooked on its own. I am betting it ends up in pasta by week's end.

Early in my long weekend I made some really lovely stock. I bought two bags of chicken bones from the butcher and made a huge pot of stock, which I then reduced. It sits in my fridge, all jellied and delicious and like kitchen gold. It will be the basis of soup and sauce for as long as I can stretch it out. Really, you cannot go wrong with good stock.

Tonight after processing the kale, I made dinner. I took a bit of bacon and chopped it up finely and cooked it in a large frying pan, then added some of our leeks that made it through the winter and some purchased garlic. Then I added a few cups of finely chopped Brussels sprouts salvaged from last winters plants (I know nothing of the culture of Brussel sprouts, but hope to learn more). I added some of the stock and let things simmer while a pot of pasta cooked. I kept adding stock until the pasta was just about done and then added a dollop of cream from my farm milk (which rocks). This sauce was tossed with pasta and sprinkled with toasted pine nuts and some black pepper. Absurdly simple. Ridiculously delicious. Definitely one of the recipes for Bistro Night. Have I told you about Bistro Night? No? Remind me.....

The SB, not a Brussels sprouts fan previously, was ensnared by my devious bacon cream sauce plot. But truly, there really was no chance of failure, he was but putty in my hands.....