Joe made some of his delicious thai peanut chicken for dinner. he picked up the chicken at a really cool butcher shop we found while biking the other day. The Mayflower Poultry Company’s meat is antibiotic and hormone free, and they have organic and free range meat in addition. After watching the movie Food Inc. a couple weeks ago, we have decided not to support large, national meat companies like Perdue and Tyson that represent the majority of meat in grocery stores today.
For dessert he made pineapple that we bought earlier that day at Haymarket for ¢75.
- 1 whole pineapple
- 1/2 C coconut flakes
- 1/3 C dark brown sugar
- Trim the pineapple by snapping off the top, cutting off the bottom, quartering it, cutting off the core, cutting each quarter away from the roughage, and then dividing each quarter into 1/2″ slices.
- Set oven to broil with a rack on the second from top shelf.
- Sprinkle pineapple with brown sugar (it may take a little patting to get it to stick) and then coconut flakes.
- Broil for 4 minutes, or until the pineapple begins to soften and the brown sugar is gooey.
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