Wow, my friends. I’ve had quite possibly the craziest month of my life, which is in itself a incredible thing to say since I’ve had some very crazy times, but in terms of work I’ve never quite worked like this before. It looks like the six-day work week is here to stay (at least in my life), and I’m really trying to get accustomed to working longer days and longer weeks in order to get Delish Dish Gourmet Chef Services off the ground.
And this little business of mine is picking up way faster than I ever imagined: I’m booked for almost every weekend in May already! I’m doing a bridal shower, a Cinco de Mayo/Derby Day burrito party, a 50-person rehearsal dinner of sorts and, of course, Final Fridays at Japp’s Since 1879 (who’s website will be up and running shortly I’m told)!
I’m so grateful and amazed at how many people have asked me to cook for them since I launched the business. If things keep on the up and up, I’ll be a full-time chef in no time! (YES!!) And let me tell you, I’m really looking forward to quitting my day job—or at least one of them! Working four jobs has been a juggling act, but that’s what Libras do best I’m told
But really, we all know you’re here for the food, and this dish is a doozy! I’ve had Dorie’s recipe for Green-as-Spring Veal Stew bookmarked for quite some time now, and when I came across Mark Bitman’s even more simple version, I knew I had to combine the two recipes to make my own version. With all the changes I’ve made this recipe is most definitely mine, but I have to thanks Dorie and Mark Bitman for their guiding hand with this one.
This dish really does scream “SPRING!!!” The vibrant green sauce is incredibly fresh, and every bite packs a wallop of herby awesomeness (yes, that is a technical term) with a touch of sweetness from the peas.