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.

9 comments:

  1. is the parsnip salad just the OJ + hot peppers?

    how nice to have the guests.

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    Replies
    1. Donna - yes...it actually works. But mint, too. And oil-cured olives would not hurt.

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  2. That looks absolutely beautiful!....and delicious.

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  3. Reading backwards I have discovered the child!

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  4. Yes please.

    What was the Moroccan plan?

    ReplyDelete
    Replies
    1. 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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