Last night's dinner: rosemary chicken à la bière derrière, asparagus sauteed with olive oil, garlic and black pepper and then tossed with lemon juice and a crusty loaf of store-bought artisan bread.
Wash all that down with a hard cider and you will have one happy belly - and a happy Mike.
But make sure to leave a little room for dessert. I baked a blueberry clafouti. Sometimes the simplest sweets are best.
(Add the zest of two lemons to that recipe and you'll know what summer tastes like.)
We eat well at the Fallacy house.
(p.s. thanks to Brigid for the food porn inspiration!)
14 comments:
!!!!!!!!!!!!!!!!!
Food porn of the highest class!
Well done!
Hadn't heard that particular method of cooking given a French designator before; wonder what the French would think about this méthode l'Americaine?
You and Robin would get along just peachy.
That is some great looking food, should have had a poem with it... oh, it probably did you just didn't share. The desert does look like something I should only have one piece of, and enjoy every bite.
Food porn is almost as awesome as gun porn!
Beer-assed chicken? Yum!
Looks delicious, honey!
Your dessert looks much better than the picture shown in the linked recipe.
Just great, now all my co-workers are wondering why I'm drooling and making soft grunting noises.
This is not the ideal way to start the day.
All this and you can cook, too?
There should be a limit on how talented one person can be...
Oh, just wait. Obamessiah will be along to evenly distribute talent accordingly...
Wow, asparagus fans. And I thought I was the last one left on the face of the Earth.
"Wow, asparagus fans. And I thought I was the last one left on the face of the Earth."
Asparagus is actually really good if cooked right. I like it grilled up with some fresh garlic and teriyaki sauce.
Yum! Now I have two blogs to go to when I'm feeling hungry and deprived.
I eat vicariously now.
Hadn't heard that particular method of cooking given a French designator before; wonder what the French would think about this méthode l'Americaine?
Given that the French have been using red wine to transform old, tough, gamey meat into culinary heaven for centuries, I think they'd approve.
Damn,that is one hell of a picture. Worth maybe ten thousand words.
Surprised at the designation of the cooking method - my friend and I call it "Can-up-the-ass" chicken, but only between ourselves. Should have known there were some nearly as crude people out there... although finding a spiffy French label puts you far beyond nearly.
Make sure my name's entered in the rolls of the asparagus lovers' club, too. I like to saute it in a mix of butter and olive oil.
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