We're sitting around the table after a wonderful dinner prepared by our son-in-law John. Unlike the shoemaker whose children had no shoes, John is a professional chef who also cooks great meals at home. The main course was naturally raised chickens, brined for several hours in a solution of turbinado sugar, kosher salt and water, stuffed with whole lemons and fresh marjoram then grilled over maple and apple wood. The result was moist and flavorful, with a mingling of herbs and smokiness that was out of this world. The side dishes included grilled native corn off the cob mixed with pear tomatoes and basil from their garden. In addition, he served Yukon gold smashed potatoes mixed with butter and tarragon and French gray sea salt, and finally Rosa Bianca eggplant grilled and served with a splash of lemon.
We had no dessert, and we may not want breakfast!
