Tuesday 14 May
Once we had reheated the
drumsticks, thighs, and wings of Sunday's chicken in the "champagne" sauce
we had left it sitting in, it was almost too savory to drench in the leftover
chermoula. So we ate the outer bits with
sauce, and the inner bits with chermoula.
On the side was a vivid salad made
up of a bag of sprouts from a Findlay farmer, Roma tomatoes from Madison's, a
sliced English cucumber, and little leaves of red romaine, lollo, and
summercrisp lettuces from our own garden - the first of the season.
Hail, Spring!
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