Tuesday, August 3, 2010

Adam, you've converted me:

I took the cold veggies from the second time making the chicken you taught me, and added a bit of olive oil, lemon juice and zest, splash of white balsamic vinegar and a few capers...and chopped fennel fronds too,  to make a delicious "potato" salad.  The roasted carrots in it really made it!

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