There’s something to be said for living in the Midwest, where roads are generally in better condition than they are out here in flat-broke California. I’ve seen pot holes as big as the pot you use to make chili for a crowd of 30. Lest you’ve never made that much chili, we’re talking a 12-quarter.
Best friend Michael and I are house-sitting in the foothills above Sacramento. Yesterday morning it rained, then it snowed, then the sun came out and finally, this hail storm, all within a span of about six hours. In Kansas we say that if you don’t like the weather, stick around for five minutes and it will change. Add California to that list.
I roasted a chicken the other night and served it with a Mediterranean vinaigrette I adapted from Bon Appetit. (Vinaigrettes are not just for salads.) This one has a higher ratio of lemon juice to olive oil, making it less rich and also more lemony tasting on the chicken. It’s a lovely introduction to spring. Here’s the recipe:
1/4 cup fresh lemon juice
1 large garlic clove, minced
1 T. chopped fresh rosemary
1 t. crushed red pepper flakes (or less if you have wimpy taste buds)
1/2 t. kosher salt
1/3 cup extra virgin olive oil
Whisk all together and drizzle over roast chicken and vegetables such as asparagus, broccoli or potatoes. You can also place salad leaves on your plate, top with sliced chicken and then drizzle away. Yum.
Hope it’s a great trip despite the weather; and why are you eating chicken in California? I expected some fishy stories.
Lin
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