When life gives you leftover chicken, make chicken salad. Do not add bells and whistles because it doesn't need them.
—Homemade bread and here's the secret: total neglect. We mix up local flour with our starter, throw it in the fridge for a day, get it out the morning we want to bake it and let it at room temperature until after work, form it and pop it into the oven. I'm not kidding. Check out Tartine Bread.
—Made a mayo with pastured eggs, dijon mustard, half grapeseed oil/olive oil, lemon, and ramp bits. Added salted capers, dried currants, celery, parsley, and leftover roasted chicken breast from the previous post.
—Finished with some slices of local cheddar and survivor speckled romaine. How it managed the winter is anybody's guess.
And nothing like a great Loire Valley Chenin to pair with it. We got into a 2009 Savenniéres from Domaine du Closel. It's yeasty and round with perfect mouthfeel, but plenty of acidity. Went well with the chicken salad as you may well imagine.
Bowerbirds on the radio.
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