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A meal we won’t forget: Take your groggy patient home from the hospital. In a saucepan with 30 years of dents and burns, heat 2 cups chicken stock. Use a knife sharpened by him for decades, to chop a marinated chicken thigh. Peel a medium tomato, from the garden bed he built, chop coarsely. Add the solid ingredients, heat, and serve. |
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So that lovely recipe for Japanese marinated chicken thighs from the Portuguese (chicken namban) rescues dinner on another busy day. Make a sandwich!Check out the post to see how great this recipe is: To Serve Cold: Slice the marinated thighs, arrange attractively in dishes, arrange the onions with the meat, and pour a generous amount of the vinegar marinade over. Or: Serve the chicken slices over a salad. Plain lettuce, or greens and slices of grilled vegetables. Dress with a bit of the marinade. Or put slices of chicken in baby endive leaves—like a wrap, and dip them in the marinade. Or use sliced chicken on Hiyashi Chukasoba instead of chasu or ham. Or to Serve Hot: Reheat the chicken and the marinade (microwave or oven). Serve it with fried potatoes and smooth French-style mustard. Or serve the sliced chicken with mashed sweet potatoes. |
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Soup is the best comfort food.
The dented pot, the well-sharpened knife. These objects we have had for so many years make life more solid.
Kathleen
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