A week ago tonight, as I enjoyed a brief weekend at home between work trips to DC, I brought out split chicken breasts, gave 'em a good spicing and seasoning, and let the sous vide work its magic on them. The tender juicy morsels I cut out as I skinned and deboned them were delightfully accompanied by the last of the garlic-lime aïoli I had made. The previous evening's potato salad and more roasted broccoli elevated it to feast proportions, with the accompanying guilt of overindulgence.
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