Since the completion of the kitchen addition to the Roediger House in 2009, I have now made 1,600 meals in this great space. Not all different meals, of course, but a total of one-thousand six-hundred breakfasts, lunches, and dinners. You're ever so glad they're all documented right here (except, as of this writing, a handful of the first dozen), aren't you?
For this milestone of sorts, I tried for the second time a recipe that came to me this summer: sweet and sour chicken. It was not as bready as the previous occasion, but it sure was delicious. I like the result, even though the process is a bit involved and messy.
"Sweet-and-Sour Chicken," by Diane Unger. In
Cook's Country, June/July 2016, p. 19.
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