I do take note that Im a little late in dinner, considering that it is infact ten minutes to 10pm. But does that matter? I got out of bed at quarter to 12, so really, if I work from that time and compare it to my usual waking hour of 7 or 8am, its really an early dinner. Probably about 5pm.
So I'm actually way ahead of time, and preparing dinner early (because I'm a spectacularly organized person... ask anyone, they will back me up).
Im guessing that the holiday season will excuse my late waking and my late cooking, because after all, it 'tis the season to be jolly!
Better check the chicken though. Don't fret, I'm not one of those mothers on the 'dont leave your cooking unattended' adds from TV because the computer I am at is mere meters away from the oven itself (also, I haven't given birth recently... or at all. So cannot be a mother), so all is well.
I am going to excuse the fact that this post is flowing from my brain without writers block because of the copious amounts of the 'naturally elegant rosé' I have consumed. I don't believe it is a particularly naturally elegant wine, but the bottle says it is, so I guess I can't argue with that....
Not only because it is a bottle, and no matter how convincing my argument it - the bottle will not agree, but because I know nothing about wine and wouldn't be anywhere near capable of formulating a convincing argument.
Never the less, my chicken is roasting its self into perfection. I wish I'd thought to add some kumara too. I love kumara. Although, I'm pretty sure that everyone loves kumara - as my mum would say, "Its like the town bicycle".
My computer doesn't recognise kumara as a word, so I spell checked it and the closest option was "chimera". And I must say, roasting chimera would be alot more difficult than kumara - even if you excuse the actual capturing of the beast its self. Would it be red meat or white? What herbs does it go with? Do you roast at 180 or 200 degrees? Or even, would it be barbequable? .... Does it go with gravy?
Do you drink it with red or white wine? Can you glaze it with sugar?
... Does the taste even go well with roast vegetables?
I guess we'll never know. I don't have the means to catch one, or cook one... what size oven would you need.... so complicated...
I'd much rather stick to my glorious kumara. Especially the way I cook it!
You peel it and dice it into bits, then you chuck it all in a plastic bag - tip in vege oil, rosemary, oregano, salt, pepper and bread crumbs. Twist the bag shut, shake it all around and spread it on a tray (minus the plastic bag) and roast it at 180.
DEEEEEEEEELLLLIIIIIIIIICCCCCIIIIOOOOOUUUUUUUUUSSSSSSSSSSSS
Dont want chicken nibbles now. I want kumara.
No comments:
Post a Comment