Dimiri wrote:
> May the big bunny come and leave you all kind of goodies including your
> allocation of "Peeps".
>
> Enjoy a Joyous day with friends and family.
>
> Dimitri
>
>

And to you, too, D.

Had my son for dinner tonight. Not feeling too mobile, I tried to come
up with something easy to do.

I had a free range chicken. This morning I oven roasted about a dozen
cloves of garlic. I mashed them after an hour, mixed in some olive oil
and minced scallions. I inserted the mix under the skin.

In a bowl, I mixed two tbsp of Spanish Pimenton (not the smokey kind)
with a quarter cup of olive oil, until well mixed. I painted the bird
red all over, and let it sit in the fridge for a couple of hours. I then
placed the bird on a rack in the roaster for half an hour at 400F. I
then turned it over, breast side up for another 40 minutes. While all
this was going on, I had another roaster pan filled with large chunks of
Yukon gold spuds, sitting in some combo of olive oil and duck fat. To
this I added some Malden Sea Salt. When chicken was done, so were the
spuds.

While the bird rested for ten minutes before carving, I placed some
first of the season Yakima asparagus in a dish, with a dask of water on
the bottom. To this, I added a teaspoon of lemon pepper seasoning. I
then sprinkled some freshly shredded parmagana cheese on top. And nuked
it for two minutes.

Good dinner. And simple, too.

And what I liked the most, no recipe involved.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener