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I spent the morning perusing some old cookbooks from Craig Claiborne to Silver Palate and ended up choosing something from a Food & Wine pasta cookbook that has never steered me wrong. We're having curried chicken with apple over vermicelli, with a small spinach salad. Or maybe just snap peas on the side instead of a salad. I'm now thinking the dressing on a salad might compete with the flavors of the main dish.
I had stuffed shells on the menu for tonight but we lost power with a big ice storm. I’m not hopeful that they’ll get the electricity restored before 6:00 so the backup plans is steaks on the propane grill and a big salad.
Venison chops broiled with crumbled blue cheese, garden green beans and salad.
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