Last night, a simple roast chicken with brown rice. Also, shiitake caramelized in the chicken fat, and baby veggies (carrot, turnip, beet) from the garden roasted in foil alongside the bird then tossed with peapods in the wine-deglazed mushrooms. I bought the chicken as much for the carcass as for this meal; the peas in particular call out for something good this evening, and the perfect cool weather is allowing for all kinds of cookery that sweltering would never permit.
A 1996 Louis Max Charmes-Chambertin was good, but thin and still tight- it felt stuck in third gear- some more time would help, but it was our only one.
