I have a new favorite recipe, this Italian—cold poached chicken
breasts with green herb sauce. Not
spicy chimichurri but an intriguing spring-like mixture of leeks, celery,
Romaine lettuce, basil, parsley, garlic, lemon, and cornichons, just crying out
for my new Sicilian Lemon white balsalmic instead of regular old balsalmic (I
wasn’t awake enough this morning to be adventurous).
Just back from a brunch with good writer friends and a lovely
vista of finches and sweet peas.
May is the month of yes-you-may!
image: Sweet Pea,
Aftabbanoori
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