My sister passed through overnight on September 22nd but her arrival time was not quite clear to me. In case she came in hungry, but also so that my own supper would be ready for me on that Thursday, I tossed a prepped split chicken breast into the sous vide mid-day and then whipped up a red onion dressing, punched up with a bit of gochuchang sauce but balanced with honey and dijon. Diced apples and walnuts bulked it up and it all was terrific on brioche buns, along with an overabundance of Sun Chips.
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