As a second week of unsettled weather was drawing to a close, downtown Winston-Salem was subjected to quite an early evening deluge. The house was battered on all sides that Saturday evening, but it was warm and delightful inside as Amy was here for a dinner of chicken with coronation sauce over fresh-steamed rice. It's a most fitting one-bowl meal on a night like that. We sent leftovers home to Gern, stuck at home feeling miserable with a spring cold.
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155. Recipe is a variation on "Coronation Chicken," created by Constance Spry and Rosemary Hume for the 1953 Coronation of Queen Elizabeth II.
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