Friday May 29
Actually, Barbara's family always had roast beef on Fridays, but chicken is pretty traditional in Israel. We prefer ours with flavor, though. That's why we chopped up some fresh rosemary and lemon thyme and stuffed it under the skin when we put the bird in the oven to roast.
In the same pan went carrots, parsnips, shallots, and onions, tossed with oil and salt, to become brown and caramelized.
Finally, Georgia peaches (just in at Madison's) with strawberry chip ice cream for dessert. Trafe, but who cares?
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