We had a bad evening last night. Remember when I mentioned that we are involved with an Organic food co-op, I received an email last night from a friend with this link. I'm shocked, angry and sad. Shocked that this could happen to such a fantastic community program, angry because Matt and I will lose about $700 and sad because I'm so disappointed that the woman who ran it, who I really admired, could cash our cheque for $500 for the summer program knowing full well that she was in debt to all the farmers and that the co-op was in such financial despair and that the summer box would never happen.
In the grand scheme of things, with everything going on in the world right now, it's small potatoes. It sucks, I'm angry, but life goes on.
On to better things. I had a fantastic day today. Hannah is changing so much every day, coming in to herself and impressing me so much with her happy, loving and joyful little soul.
We went swimming with friends, came home, had lunch together, she napped, I cleaned, we went shopping on Main Street, I found an amazing chair at the thrift store for $4 and we had dinner together. Matt is at the Canucks game and it was girls night in.
Dinner was super tasty. Here's what we had (Hannah had the plain poached chicken and steamed greens):
Tomatillo Sauce with Chicken, Dandelion Greens and Swiss Chard
• 1 1/4 lbs tomatillos, husked
• 2/3 cup chicken stock
• 2/3 cup chopped fresh cilantro
• 2/3 cup chopped green onion tops
• 1 large jalapeno, chopped
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Season with salt and pepper.
You can use the sauce as is on grilled veggies, fish or meat.
Or . . . cook it in a saucepan and let it reduce a bit and add:
2 poached and shredded chicken breasts, a bunch of dandelion greens chopped and half a bunch of swiss chard chopped (centre core removed). Let simmer for 5 minutes with the chicken and greens and serve on its own, or with tortillas, or for a super tasty treat with queso fresca.
* thanks Pax for the delicious recipe!