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Sunday, December 07, 2008

the sevenoaks sojurn is cause for some valuable time spent in the kitchen. last week i made some oxatil and spaetzale in a sort of austrian/swiss/val d'aosta way. today i intend to pot roast a chicken inspired by these amazing behind the scenes at arpege pictures. not quite sure what i should use to shield the bird (i guess hay would be indicated but i have none) so necessity will be the mother of invention once more.


Anonymous e said...

ah, the spaetzale and oxtail. Truly, i can think of nothing more delicious.

8:57 pm  

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