Given that I spent most of the week worrying about the amnio, and recovering from the amnio, I didn’t get to do a whole lot of cooking. But Scott did.
And my award for recipe of the week, or rather, meal of the week, goes to:
Pan-grilled venison sausage with oven-roasted zucchini and potatoes
All items came from our local farmers’ market. The trickiest part was the roasting time. Took about 40 minutes at 400 degrees to get the veggies done — as they were: sliced and slathered with olive oil, salt and pepper. Perhaps next time we’ll use a higher heat, or cut them smaller, or both.
You can read about our lovely neighborhood French sausage purveyor here. (And even order the stuff online if you desire; see link box below. FYI: We also love the boudin blanc sausages… If you can stop by the Grand Lake Farmers’ Market, monsieur will give you tasters.)
Later in the week, when I was feeling better, I did try two rather adventurous recipes, one for marinated steak tacos, and the other for pork scallopini… and neither one of them worked very well. C’est la vie.