(no subject)
I feel like I've been at the stove for days. I'm making French onion soup for dinner tomorrow, which takes about four hours. I like to let it sit overnight to let the flavors meld, so I'm doing it today. I made the chicken broth for the soup yesterday from the carcass of a roasted chicken that we'd had for dinner on Thursday.
I had also removed much of the the leftover meat from the carcass and made lemon-tarragon chicken salad. This is a great recipe -- the flavors are bright and fresh. I didn't have any mayo in the fridge so I had to make my own, which is better anyway. I liked this a lot. Will make again.
June spent last night here, so I got up and made buttermilk and brown butter waffles for her and chomology.
I also fried a batch of chicken thighs for lunch this week.
Tonight I'm making merguez sandwiches with duck fat fries and spicy ketchup.
Whew.
I had also removed much of the the leftover meat from the carcass and made lemon-tarragon chicken salad. This is a great recipe -- the flavors are bright and fresh. I didn't have any mayo in the fridge so I had to make my own, which is better anyway. I liked this a lot. Will make again.
June spent last night here, so I got up and made buttermilk and brown butter waffles for her and chomology.
I also fried a batch of chicken thighs for lunch this week.
Tonight I'm making merguez sandwiches with duck fat fries and spicy ketchup.
Whew.