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Sharon tried a Chicken Marcella the other night. Actually she tried it on me. Sometimes one of us makes a dish for the other. If we can make it based on the bags and directions and random family members will eat it, we put it on the menu. She used chicken piyard, breast meat pounded flat in a delicious sauce with mushrooms and onions. I had a bunch of extras diners so I threw in some extra boneless thigh meat and served it over some nice fat linguine. I stuffed myself. The DinnerSmith crowd is in for a treat this March: this is so good. We are working on the March menu. Looking for new salmon dishes.... Bringing back Chicken and dumplings.

We are also offering freshly made Havard Beets as a side dish. We boiled these beets and sweetened them. The results for those who love these beets is extra nice, so tart and full of flavor. There are available for a very limited time.

Mary