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 meal meet-up 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.
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