Today’s post is good for you and bad for you!
We’ve had a bounty of asparagus from the garden for the last 4 weeks. Little did I realize when we planted them, in two batches some 10 years and 4 years ago, that we’d be talking about one bunch a day right through spring. Finding new ways to prepare asparagus has taxed my ingenuity – but I’ve shared some of my favorites in today’s story. After it went to press, I discovered I also love asparagus lightly oiled and grilled…not that you even need a recipe for that.
Then, some of the most memorable testing in months happened a couple of weeks ago when I tackled Fried & True – an entire book’s worth of fried chicken recipes. My editor took pity on me and said I didn’t have to fry chicken all week, but I still did it twice (plus one oven-fry), and tested a whole bunch of high-octane sides for good measure. Many thanks to our good friends Mark, Mark, Cindy and Bella for helping us make our way through glistening heaps of poultry.
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