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.
Do have fun
ReplyDeleteShall tell you all about it!
Deleteis the parsnip salad just the OJ + hot peppers?
ReplyDeletehow nice to have the guests.
Donna - yes...it actually works. But mint, too. And oil-cured olives would not hurt.
DeleteThat looks absolutely beautiful!....and delicious.
ReplyDeleteReading backwards I have discovered the child!
ReplyDelete...:-)
DeleteYes please.
ReplyDeleteWhat was the Moroccan plan?
It was very vague, based entirely on my roof parsnips being grated into an orangey salad with red pepper and the mint that has reappeared on the terrace. I was thinking cut up lamb shanks with prunes and raisins and allspice (and a bit of vinegar). Rats. Now I want that for dinner! Way too suggestible.
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