Wednesday July 15
Barbara's vision of a homey summer-night meal, but it was Holt who carried it through. He disassembled a whole chicken, sautéed the pieces in oil, then added sliced fennel bulb and carrots, and finally melted in some chicken stock, turned down the heat, and let it simmer for half an hour or so until the vedge was deliciously tender.
Friday, July 24, 2009
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