Tuesday, August 31, 2010

Lemon Thyme Chicken

with brown rice and brussels sprouts. My apologies to my vegetarian friends; perhaps meat-lovers will agree with me that this is an appetizing bird. (The lemons are Moroccan preserved; salt-lover's heaven).

1 comment:

badmomgoodmom said...


One of the benefits of a Meyer lemon tree is that I can put wedges of lemon inside the cavity for the ultimate in tangy juiciness.

Add some lemon zest to the dry rub and yum.

I stopped by the Breadbar (near LAX) today and bought curry hazelnut bread. It tastes like there is egg in it.