What's for Dinner, Sun., May 25, 2025

[Retrograde]

8. Baked chicken with paprika

couscous, some vegetable tbd, and pea pod pudding, a savory custard from "Root to Stalk Cooking". Basically, you simmer pea pods (minus the peas) in heavy cream for about 10 minutes, then let steep in the warm cream for about a half an hour. Then strain out the pods, and prepare like a regular custard. Not too sweet, and with a definite pea taste. Since fresh peas expensive - even if home grown given how much space they take up for the yield - it's a way to use parts that would normally be discarded.