Thursday 25 April
The legs and other pickin's of
Sunday's chicken got reheated in a little chicken broth, with chervil and grain
mustard to make a savory sauce.
And since we made the big tabouli
on Saturday, we've had its abundant leftovers almost every night, generally
adding extra diced tomatoes and a squeeze of lemon to perk it up. And you know?
It's still damn good.
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