After work today, I was invited to my old team's Thursday social. I brought some sweet bread made with plums (which I paired with plum wine), and we also had some delicious chocolate almond peanut butter bars, which had a disturbing amount of butter in them (in a very good way). I had a hard time stopping eating the bars, but eventually had to make my way home to cook up some dinner.
We picked up some anduille sausage from the Skagit River Ranch booth at the market, and also got some swiss chard and hazelnuts. I threw it all together in a pan (well, in a specific order I guess), along with the remaining carrots, while baking some polenta. I used the carrot tops along with the chard for the greens, which had a very carroty flavor to them.
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