Have you ever seen a lovelier bird? Probably.
Eating well while out makes me want to raise the bar a bit at home. I went for high-class eating when I seasoned this bird with garlic, salt, chocolate and honey. It was good. Very good--moist, tender, with a well-seasoned, crisp skin (that's cocoa darkening it there, not burned bird. Yes, I am vain, even about my cooking. Thx, Mgmt.). Not exceptional, though.Next up: Veal roast. Sigh.
You know I had to try it.
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