It might not have been the brunchiest kind of menu for a Sunday mid-day meal, and this is not a mimosa household like might have been the case years ago. But that doesn't mean the latest Holly Avenue Neighborhood collective didn't find something worth consuming when the plates were filled, because Filipino chicken adobo is always a good choice. There was brown basmati to situate it upon, politely soaking up that zingy-zangy sauce, plus the bonus of hoisin whole green beans. If August must come to an end, this was a most enjoyable way to close it out.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
No comments:
Post a Comment