Creamy Chicken Stew with Mushroom and Potatoes

I’m embarrassed but not very surprised to admit that I’m the worst blogger ever.

Books and other bloggers tell you that to run a successful blog consistency is rule #1. Not a huge strength of mine.

But, my 9-5 job, and other projects outside of the Internet has taken time away from Sweetbites, not because I’m not cooking – I am, in fact, my “Things to post” folders is packed full of photographs of dishes and baking that I have accumulated in the past weeks ready to find companionship with words.  Words that I have to make time to put down on paper so I can show it off to you guys.

It seems that when I do have time, I’m so tired mentally that find myself staring at the screen with so much to say and not a single way to organized those thoughts to start typing them up.

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FFwD: Hachis Parmentier


Ok guys, we are entering the forth week of cooking from the new book by Dorie Greenspan - “Around my French Table”.  This is my third contribution, since I skipped last weeks choice, the Vietnamese Spicy Chicken Noodle Soup.

But, this week I could not resist, because mashed potatoes and meat, in this case chopped meat - are like a great marriage.  

In France this is the equivalent of the English Shepard pie. “Hachis”, which means a dish in which the ingredients are chopped or minced, come from the same root as the English word “hatchet”.  I did not use a hatchet of course, but I like the mental picture of it.  The rest of the dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop.

Let’s all stand up right now and thank THAT MAN!

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