My pot runneth over
Was looking at Scott Conant's recipe for Stewed Rabbit with Tarragon Biscuits reminding myself of all the reasons not to try making it: 1) It's not going to be easy. 2) I've never really baked before. 3) I don't have all the ingredients (Morels? Spring garlic?).
But wow it looked good and I had bought three frozen rabbits from Giant the month before so so so
ReINKArnated
Inka Kitchen on 1228 Lincoln Way East isn't exactly easy to spot. If you check the photo below, they have an unpretentious storefront with a small emblem above the door, a roadside sign you see when getting off I-81 to turn towards Gettysburg, and that's about it. Easiest way to remember their location? They're the place beside Kentucky Fried with chicken that tastes much much better.
Penn eats
Managed to go to this year's Pennsylvania Farm Show and other than the horrific traffic ('well-attended' doesn't quite describe it) it was an easy drive.
Not another Christmas dinner
As with Thanksgiving I'm working Christmas Eve into Day and as with that other occasion the one silver lining in this dreary grey raincloud of a sitch is that I get to post my holiday meal before anyone else, so there!
Blue crab blues
Officially blue crab season in Maryland starts April 1 (no foolin) and ends December 15, tomorrow. I hear best time for crabs is in autumn, when they start eating more to survive the long winter; I'd been meaning to drive down to Baltimore to try some.
What Thanksgiving?
Working this holiday weekend as always so we had dinner on Sunday the 20th instead.
One genuinely silver lining in this crummy cloud--I get to post my pics before anyone else (and if anyone has already posted those are probably from last year or someone's cheating with a time machine).
Happy to report that the former Fusion restaurant on King Street--a lovely spot but elbow-jostlingly small--has moved to bigger equally attractive digs on 175 South Main Street in downtown Chambersburg.
The menu is still provisional, meaning it's still simple and they plan to make changes, but what's already on offer is a mix of what we're already familiar with, along with fresh variations.
