Thursday, March 1, 2012

What's for supper?

The kitchen an hour ago, above. Things took a turn on my walk round the hood this evening and a Moroccan plan turned vaguely Chinese after I found a nice Long Island duck. Chestnut honey, lime juice and soy rubbed into the skin, peppercorns, scallions, a cinnamon stick and orange zest in the cavity. Sizzling away. This afternoon's roof parsnips about to be grated and dressed with orange juice and Sichuan pepper.

Tomorrow Vince's mom and nephew arrive for an unexpected New York visit. There may be fondues in our future.
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