Monday 15 October
There was a 7 PM lecture at the
Museum Center tonight, so a simple trick with leftover chicken was in
order. Sliced and fried up a giant red
bell pepper and some red and white onions, and then let them simmer with wedges
of 4 or 5 little paisano plum tomatoes.
Reheated the chicken leg quarters in the savory piperade, and snap, we were ready to
dine.
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