With all the headless deer. I wanted to take this picture of Bambi and Mom but they got suddenly shy…still the doe is so beautiful.
Last night I made a delicious (if I do say so myself) Mexican Pulled Chicken Stew with Chipolte peppers, fresh Pineapple and potatoes all bathing in a spicy tomato broth.
The original recipe calls for chicken stock which I didn’t have so used water and little more salt and pepper instead to great effect. I also added more lime juice. It was served with fresh local corn on the cob the only thing missing was good bread so soak up all that wonderful broth.
Straight forward and fairly quick to prepare this would for sure be a great dish as left over (maybe even over a bun!).
I will take a picture and post it in a bit. Coming up: Pulled Pork, Roast Duck and Frisse Salad with Lardon and poached eggs….