The tool we use for trimming the trees is called a "Perroquet" because the end of it looks like a parrot's beak. It's a handy dandy tool and it saves hundreds of euros in gardner's fees. Today was bay tree number two's day for a haircut. It is sort of a summer ritual, and then I saved some good leaves to put in the sauces of winter.
Hey Ho, what's cooking?
Well here is the best idea I have for today. Eat the chicken, save the left-overs( if there are any) for chicken salad the next day and boil the bones and left over bits to make the best broth in the world.
Let the chicken carcas simmer on the stove for two days until all the tasty goodness leaches out of "dem bones". Keep topping it up with enough water to cover it.... but you know all this. Now use the broth before you even have to freeze it for your risotto on day THREE.
No comments:
Post a Comment