that last photo is just fantastic.
the boy looks so happy!
i love it.
Posted by Patricia on 04/08 at 06:33 PM
Delightful and Z looks so cute devouring his peep.
Posted by on 04/09 at 12:16 AM
You cant do this to me - a photograph of a magnificantly roasted chicken done with your “favorite never-fail recipe” and then dont post the recipe! Attend to this matter before I die drooling
Posted by on 04/10 at 01:52 AM
hey, maybe if this whole World’s Greatest Writer thing starts boring you, you can come over and be my personal chef? that would be awesome.
And I can’t believe how big Z is! Oh my gosh!
Did he like the Peep? They are too sweet for me, personally, but I know people who stock up on them after Easter so that they can eat a whole row of chicks in one bite. And a lot of people like them stale? bleh.
Posted by mia on 04/10 at 11:52 AM
My email back to norgear got bounced so I’ll just paste it here for y’all: I used a 3-lb chicken, 1 Tblsp of kosher salt, 1 clove of garlic, two-three thin-skin lemons, and three sprigs of fresh rosemary. crush the garlic and then combine with the salt into a paste. Rub half the paste inside the chicken cavity. Roll the lemons with some pressure to “soften them up” and then pierce them several times (20 or so - a fork is 3-4 piercings per plunge). Put the rosemary and lemons inside the chicken, then rub the rest of the paste over the whole outside of the chicken. (here you can truss it up if you wish - you can see that I didn’t.) Roast for 1 hour at 400 in a roasting rack over some water. The salt forms a crust that keeps the juices inside.... oh it’s good
tell me if it works down south, what with the coreolis effect and all!
Posted by on 04/13 at 08:44 AM
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