It has been a while since I offered a “Sunday Supper” post. I am committed to urging you all to think about good, slow, and sometimes important meals, with people, on Sundays. Alas, though I cast out a few lines and hooks today I was not with people for Sunday Supper, but – undaunted – I have a post anyway!
Tonight I did a couple things with rosemary. Bought rosemary… how I miss my garden.
In this corner, weighing in at 3.5 lbs, an ex-chicken. Like any fighter it was rubbed down… with butter and pepper. I stuffed it with lemon pieces and extra zest, and rosemary sprigs.
Into the Steam Pipe Trunk Distribution Venue’s toaster oven at 450F for 15, and then back to 375 for another hour.
Meanwhile, fun with rosemary continues. As I watched a couple episodes of season 4 of The West Wing (Pres. Bartlett seems like Ronald Reagan compared to the present guy… but I digress), a pre-prandial is in order.
Years ago a priest friend of mine (we were in seminary together), Fr. Alain Boussand, introduced me to the aperitif Suze. I remember exactly where we were: Chartres at an outdoor cafe/bar. We were heading south to Rome after the summer, looking at Romanesque churches, Paray Le Monial, Ars, Le Barroux …. When I was in Paris with some friends not too long ago, I reintroduced myself, and them, to Suze. It was a hit. It wasn’t available in these USA until recently.
Here is a cocktail I found suggested online.
In an old fashioned glass and over ice…
- 1/3 Suze
- 2/3 Tonic
- A splash of peach syrup
- A sprig of rosemary
- A 1/4 lime
Refreshing! It prepared the palate well for the chicken.
Yes, that’s hiragana in the background. I have it pinned up on the wall. I’m repacked it.
Meanwhile, here’s the chicken.
Tonight’s chicken was accompanied by a romaine lettuce salad with tomatoes and balsamic vinaigrette. I cut up tomatoes and macerated them with nearly transparent slivers of garlic, ground pepper, salt, balsamic vinegar and first press olive oil.
Savory and satisfying.
As I munched I remembered a wonderful roast chicken my friend Fr. Tim Finigan and I devoured in his rectory at Blackfen … in happier days for Blackfen. We had golden roasted potatoes and a squishy cake with a warm sweet sauce. A great memory.
Sunday Supper… plan for it. Make it special.