On the final Saturday night of August, my full day in the kitchen drew to a wonderfully weary end as I wrangled into submission the enormous pile of dishes and pots and such, a testament to another great evening with friends here. At dinner time, I brought out a dish we'd all enjoyed a number of times before: Filipino chicken adobo. But for some reason, in spite of its winning appeal since I first made it in early 2012, it's been absent from the rotation since 2019 (701 meals ago!!). Good lord, I loved it that recent Saturday night! With a small sampling of roasted broccoli florets to add a touch of green goodness to our plates, it was a flavor-filled fun time with fantastic folks.
It was a super enough evening that my late-night discovery of a misbehaving candle in the foyer did not break my stride. All that spilled wax was relatively easy to scrape up, including the splatter pile on the floor that deceptively appears on first glance to merely be a reflection. Nope: it was more wax!
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
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