Ah! Horsey Doovers! Always good.
And since it’s this thread, here’s a not so appetizing picture of Wednesday’s dinner. I forgot to take a picture of it plated. It looked much better.
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I was craving a meal that I hadn’t eaten in probably 50 years-ish. Chicken and dumplings. I didn’t have enough chicken or vegetables in the house but it went in. Essentially a thick soup that would still cook into the outside 1/4” or so of the dumplings.
I know that dumplings are made in many if not most parts of the world. Thus everybody’s idea of the ‘right’ dumpling varies. These were perfect to my memory and taste buds. Essentially soft biscuit dough dropped into the top of the cooked and lightly simmering stew/broth/reduction. A touch of Parmesan and garlic powder in the dough.
Twas yummy!
