This past Saturday night was feeling all right at the Roediger House. At suppertime, we might say the joys of the evening were pumped up by the particularly good grub on the dinner plates: Peruvian-spiced chicken breasts, cooked perfectly in the sous vide set-up, with roasted Brussels sprouts and roasted spiced cauliflower. Everything was just especially good that evening. That might explain why I could not allow any of the remaining vegetables in the pans to be neglected or merely tossed into doggie bags: before clean-up, I just ate everything that was left.
No comments:
Post a Comment