I tossed an extra spiced chicken breast into the sous vide back in early April so that I'd have the key ingredient for another batch of zesty chicken salad for sandwiches on Sunday, April 10th. The Moroccan seasoning on the chicken paired well with the Korean barbecue sauce I added to the dressing, and on brioche buns it was a hard-to-beat easy Sunday supper.
The previous day's unseasonable chill, overcast skies, and menacing breezes made the bright sunshine of that Sunday morning particularly welcome. It gave me a positive fresh view of the just-cut front yard (above) but also granted Sumner a podium for a regal stance atop the front wall:
The third rotation of daffodils has emerged as well:
That weekend also was a full show by the largest azalea along the south property line, where this past year saw the loss of a number of those azaleas:
Since there still remained some of that scotch chocolate cake, for the evening's dessert offering, I powered the walk with Sumner late that afternoon, clocking in at 6.2 miles.
Loosely based on "Chicken Salad Melt," a Roediger House original recipe.
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