Speaking of which, I just came off a rare and delightful weekend in which my husband, who has been very busy lately with work and setting up his backyard woodshop, spearheaded two major cooking projects. On Saturday, he used a recipe from a cookbook I picked up for a quarter at a book sale, Maria Polushkin's The Dumplin Cookbook, to make homemade gyoza. Reader, they were the bomb. And this cookbook, published in 1977, is pretty awesome, too--very easy to follow, and delightfully all over the place, with recipes from around the world united in their essential dumpling-ness. Good stuff.
Yesterday, he tackled fried chicken. For over two years now we've owned a Lodge cast iron frying skillet that we got specifically for the purpose of chicken-frying and have only used once or twice, and never to tackle bone-in chicken. You could say we kept chickening out. (Ba-dum-bum-ching. I'm here all night.) But we had some buttermilk left over from a couple of my cooking projects, and so we thought we'd get a two-fer, chicken and biscuits, out of what was left in the jug. Brandon took charge of the chicken and sweet tea. I covered the red-skinned mashed potatoes and biscuits.
|Chicken frying in our honking Lodge skillet.|