I had to make the most of this beautiful, relaxed weekend. No work for me Saturday and Sunday meant the time to dig into something extravagant for no reason except to, well, there was no reason. Certainly not for the 10K+ calories loitering in my fridge. Cranberries and port seeped into my dreams these past weeks and begged to cover a dense cheesy cake supported by a buttery, spicy, ginger snap crust.
Let’s do it I replied.
Happy Mother’s Day!
And for those who are going through the teen years…These cookies will help get you through.
This tarragon chicken salad with cranberries and hazelnuts, exploding with flavor and texture, easily kept my mind off the cupcakes and yeasted cakes I’ve temporarily sworn off. And it will yours too. I didn’t search for any recipe this time because I didn’t want to know if someone’s already done it. Sometimes, with the access we have online to practically everything, it can take a bit of the thrill out of thinking you’ve discovered something for yourself. Now I know tarragon chicken salad is nothing new. And I know somebody out there has put cranberries or hazelnuts with chicken. Maybe they even used an orange vinaigrette to dress it. And yes, once I publish this post I might very well google it… but until then I’m enjoying having put this together myself.
Wendy's Place 