This is chicken beurre blanc in the pan after adding wine and butter and herbs - parsley and tarragon. Does anything look more delicious? Little cutlets of chicken perfectly bronzed and sauced.
Thank God for French cooking. It has kept me alive, interested and well fed.
This is one of more than a few recipes/pieces that I have done for one of Mn best lifestyle magazines - one that covers central and north country Mn - professionally produced and published by a talented staff, notably Jodi Schwen as editor. A pleasure to work with/for them and her and to be paid accordingly. Thanks Jodi and staff.
A great magazine. A very successful niche publication. Huzza!
2 comments:
John..I am very happy to have found your blogspot. Nancy Fiebelkorn here...Thanks for sharing your talents. Now that we live in big Lake, I don't see the Messenger very often, but I was rereading a Journal at the lake today, and saw your article. I had lunch with an old friend of yours yesterday..she said to say hello to you if I ran into you.
Marlene and her husband from Iven's used to trade dinners with you, she said. Really respects your cooking skills! So hi from Marlene. Oh how Bob and I wish those good times at the Headquarters still existed!!!
Keep cooking Captain! NF
Nice to hear from you Nancy! Say hi to Marlene - she and Iven were real buddies.Hi also to Jed and Shannon - so much fun working w/ them at Mille Lacs Golf Resort with my daughter Rainy back then. Two kids now? Less cooking, more writing these days for me.Hi to Bob.
John
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