I went on a long run today to Gresham and brought a pear, 500 ml of water, and a few running bars that I made. I’ve tried a few times without success to make a so called energy bar. This time I went to the Rice Crispies web site for a recipe. I made the goo sauce out of marshmallows and butter, as they call for, and mixed this with some homemade granola. They were really good, and definitely did the job.
Chris and I debated the merits of this and other chicken sandwiches while eating. I thought it would be fun to make a chicken terrine as a kind of improvement on a chicken salad sandwich. The terrine was good, especially with the whole wheat nut bread, basil, mustard greens, and more urban sauce. But I made a second version with slices of chicken leg. Chris concluded that the simple sandwich with pulled apart chicken was better then an involved terrine, as it was more robust and simple. I think he was right.
This is my trout sandwich. The bun is Bernard Clayton’s Amish bread with vegetable oil and sugar. The trout skin was seared until crispy. The fennel was braised with lemon zest until very soft. Ben calls the tarragon mayonnaise urban sauce, for some weird reason.
Curly at Osmo Gaia farm grows the most amazing greens. In the background on the table are some bok choy starts, and he’s also selling some harvested mature ones to eat. They are very tender and bursting with a kind of sweet and slightly spicy juice in the stalk. The leaves are crisp and very tender, it seems a crime to cook them as they taste so pure as is. He has mustard greens with a very rich but not overpowering flavor; also: wild spinach, nettles, collard greens and mizuna. We chatted about photography, discovering that both our fathers are photographers.