Carved and ready to serve. The sauce is at lower right. |
On the table. The lentils were flavored with ras-al-hanout and onion -- another Moroccan spice. We also had some very early peaches (origin: Mexico) that I dribbled with a tiny bit of rosewater. |
Where I've been this week: visiting my sister in Indiana. We watched a few birds singing in the Celery Bog near her house in West Lafayette. |
Not far from the Celery Bog: another natural preserve called Mulvey Pond, where we saw a few ducks and geese. |
4 comments:
That chicken looks fabulous!
Love all the spices that you used on the chicken, looks perfectly roasted. I brought out my moms percolator a few months ago and we thought the coffee was much better too.
Your chicken looks delicious.
Your combo of spices sounds really good. I think I'll have to try that bit. Just got my tarragon planted Sunday. Does that mean I'll have to wait?!
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