Just had one and more fool me for thinking I would go elaborate after a day of visiting the Mater, handling her tax with my sister and delivering the proforma to her accountant - then the s-market before getting back here late on, about 5.30.
My original concept was to cook off some fresh chicken thighs off the bone with a principal accompaniement of slowly stewed, creamy, long leek strands that are then garnished with a little wild garlic sauteed off in a good olive oil .
So what possessed me to use the remnants of the roast chicken from the other night with mushrooms and then to steam runner-beans, from my sis, pointed cabbage and carrots with roasted chicory and red romano-peppers, who knows??? And I ended up burning the soft part of my right thumb just to add to the misery.
the only good news is that there is a chicken stock from the carcass of le poulet now nurdling away as to making soup for lunch!