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It has been a while since I offered a “Sunday Supper” post. I am committed to urging you all to think about good, slow, and sometimes important meals, with people, on Sundays. Alas, though I cast out a few lines and hooks today I was not with people for Sunday Supper, but – undaunted – I have a post anyway!
Tonight I did a couple things with rosemary. Bought rosemary… how I miss my garden.
In this corner, weighing in at 3.5 lbs, an ex-chicken. Like any fighter it was rubbed down… with butter and pepper. I stuffed it with lemon pieces and extra zest, and rosemary sprigs.
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Into the Steam Pipe Trunk Distribution Venue’s toaster oven at 450F for 15, and then back to 375 for another hour.
Meanwhile, fun with rosemary continues. As I watched a couple episodes of season 4 of The West Wing (Pres. Bartlett seems like Ronald Reagan compared to the present guy… but I digress), a pre-prandial is in order.
Years ago a priest friend of mine (we were in seminary together), Fr. Alain Boussand, introduced me to the aperitif Suze. I remember exactly where we were: Chartres at an outdoor cafe/bar. We were heading south to Rome after the summer, looking at Romanesque churches, Paray Le Monial, Ars, Le Barroux …. When I was in Paris with some friends not too long ago, I reintroduced myself, and them, to Suze. It was a hit. It wasn’t available in these USA until recently.
Here is a cocktail I found suggested online.
In an old fashioned glass and over ice…
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- 1/3 Suze
- 2/3 Tonic
- A splash of peach syrup
- A sprig of rosemary
- A 1/4 lime
Refreshing! It prepared the palate well for the chicken.
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Yes, that’s hiragana in the background. I have it pinned up on the wall. I’m repacked it.
Meanwhile, here’s the chicken.
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Tonight’s chicken was accompanied by a romaine lettuce salad with tomatoes and balsamic vinaigrette. I cut up tomatoes and macerated them with nearly transparent slivers of garlic, ground pepper, salt, balsamic vinegar and first press olive oil.
Savory and satisfying.
As I munched I remembered a wonderful roast chicken my friend Fr. Tim Finigan and I devoured in his rectory at Blackfen … in happier days for Blackfen. We had golden roasted potatoes and a squishy cake with a warm sweet sauce. A great memory.
Sunday Supper… plan for it. Make it special.
Image may be NSFW.
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Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
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