A post from Carolyn. I don’t know about you, but over this last week, reliving the events of 9/11 have been heartwrenching. Will we ever un-see the devastation of those planes plunging into the Twin Towers? I doubt it. I remember being riveted to the TV that day back in 2001, wanting to know more and feeling further wrenched when we did, with the tumbling-down of both buildings. Knowing about all the people stuck on those upper floors. Seeing firefighters entering both buildings, seeing people streaming out, some covered in muck. On Sept. 12th (last week) I watched a documentary about it all, and found myself sobbing as I again felt the surreal impact of those planes as I watched TV. I cried and cried.

For a long, long time after 9/11 I couldn’t read a book about it. It was too painful. But I kept up with whatever news came about, but I couldn’t bring myself to read a book, and there were many. I was so proud of our country and the coming together we did as a nation. And here it is, 20 years later, and as I perused a table at my local library, there was a book about Windows on the World – the restaurant. I picked it up – I think I was the first person to check out the book.

This book, The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York isn’t just about what happened on 9/11 (in fact, only 10-15 pages of it, at the end, explains much about the people who were already at work that tragic morning and ended up stuck on the 106th and 107th floors) but the book is about the entire life-history of the restaurant itself. And the people who ran it and worked there.

It is about its inception, how the name came about, who designed it, the architecture of the building itself, to the architecture/design within the many restaurants in the Twin Towers, all operating under the same umbrella. Even down to the little things like the silverware and dishes. About the hundreds of people who worked there, from the chefs, sous-chefs, captains, waiters, busboys, delivery folk, the wine guy, and a lot about Joe Baum, the guy who conceived the restaurant and brought it into being with long and detailed negotiations with the Port Authority who actually financed and owned the buildings. James Beard played a major consulting role at Windows, did you know that? Imagine the procuring of all the food, and how it was stored. And it’s about the electric ranges (yes, electric – that was quite interesting – the Port Authority felt pumping gas up 107 floors was too dangerous and they were probably right), and about the charcoal grill that was allowed. About the menus, and the various food tastings that took place over the many decades. About the food reviews from various newspapers, the ups and downs of relationships – who was in charge, who gave the orders, and the various in-fighting that occurred.

I’ve never worked in a restaurant, so have no first-hand knowledge of the hierarchy of a restaurant other than what I’ve picked up by reading Anthony Bourdain (gee, I miss that TV show of his too) and from watching the Food Network. Even if you come from a restaurant background, I expect this Windows book would be delightful reading. I always wanted to eat at Windows but never did. Not sure why – just never got around to it. (Of course, living in California had something to do with that!).

The writer of the book, Tom Roston, did a masterful job of bringing all the disparate parts of the story together, with enough personal-interest stories about the people, to make you want to keep reading. I think this book would make a great gift if you have someone in your family in the restaurant business. Or read it yourself if you have interest in Windows. Maybe you did eat there and have good memories of it. Well worth reading. I devoured it. There are no recipes in the book, just so you know, although there were mentions of a famous Venice Wine Cake (a well kept secret by Rozanne Gold, and never on a Windows’ menu) and a variety of comfort foods like Irish Stew, and plenty of international foods that lived a long or short life on the Windows’ menus. Also an interesting story about Blue Trout. All very interesting.

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What a beautiful summer bounty. 

A post from Carolyn. Following Ree Drummond’s recipe for this wasn’t quite going to work for me – – as I needed to change in/out a few things. Believe it or not, I couldn’t find green beans that day. Really? So asparagus had to work. Salmon I bought at Costco, multi-colored cherry tomatoes I had; hard boiled eggs are always in my frig as well as Kalamata olives. And Romaine too. All I did was change the salad dressing from Ree’s bottled dressing with a few add-ins, to one of my favorite Caesar dressings, the Caesar Caper Parmesan that uses mayo as the base. That recipe came from Phillis Carey, many, many years ago. Only thing I did this time was add a tetch of anchovy paste, which amped-up the full-bodied garlicky flavor of the dressing.

What fun I had making this. I’d invited four women who used to work for me, decades ago, at the ad agency I co-owned. I’d been part of the hiring of each of them, and one of my jobs, always, was training new hires. We also FaceTime(d) with another one who currently lives in Arizona, and it had been about 20 years since I’d been in touch with her. We told so many stories, shared so many laughs. It was a warm day and serving a salad was a given. I’d watched Pioneer Woman make a similar one. So I used her base recipe as the start.

For me, I prepped most of the ingredients the day before – the asparagus, the hard boiled eggs, the tomatoes, even the Romaine lettuce that I carefully cut into 1/3-cut wedges. I made the dressing, cooked the potatoes (although you’ll notice, I forgot to put them on the platter – geez!), chopped the Italian parsley. The day of – an hour or so before – I roasted the salmon. It’s put onto a baking sheet lined with foil, sprayed with EVOO, salt and pepper and baked for a mere 10 minutes at 425°F. Once cooled, I forked it into small to mid-sized flakes.

Digging out the largest platter I own (it’s really big, usually used for Thanksgiving turkey) I began composing the salad. I placed the Romaine down first, then began adding the colorful parts around the sides, with salmon at one end and eggs at the other. Then I plopped globs of dressing down the center of the Romaine and sprinkled it all with Italian parsley. Done. What this salad isn’t is a true Nicoise, which must contain green beans, and usually uses canned tuna (you can order Nicoise at most French cafes any day of the week). And potatoes are included, plus some kind of Mediterranean olive, usually Kalamata, but could be other types too. And it’s usually done with a vinaigrette of some kind. Not Caesar.

Same salad, this time with ahi tuna, seared quickly, green beans, asparagus, hard boiled eggs, more tomatoes plus  avocadoes. 

This salad was a real winner. For sure. The picture above is the same meal, but made with  ahi tuna – very quickly seared with just a little rub of EVOO, salt and pepper. Since this was a dinner, I used halved Romaine hearts (for a bit more lettuce on each serving). This time I did have green beans, and I had sufficient salad dressing left over to serve it. No potatoes since I try to do less carbs. It made for another lovely, colorful platter of food which was almost all polished off in one sitting. The tiny bit of leftovers I had for lunch the next day. Yum. I bought one pound of fresh ahi, seared it in my stovetop grill pan for about 1 1/2 to 2 minutes per side, then sliced thinly with a very sharp straight-edged knife.

What’s GOOD: everything about this was good, in my book. The dressing was perfect for the lively flavors (salmon or ahi, tomatoes, Kalamata olives, even asparagus). Loved how beautiful the platter came out – it’s a stunner! Most everything can be done the day before which makes for easy plating.

What’s NOT: does require a moderate amount of prep work (cooking green beans or asparagus, potatoes, hard boiled eggs, even the salmon (the ahi was extra-simple to do), also cutting the tomatoes, pitting olives if you need to do that – I buy pitted ones – and carefully cutting the Romaine into 1/3 wedges), packaging everything up until the right moment to plate and serve. But worth the trouble. Everything except the salmon (or ahi) and cutting avocadoes can be done the day ahead.

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Lots of savory flavors here – with goat cheese inside and Parm on top

Last week I hosted a luncheon – a ladies lunch – with some friends who used to work at the ad agency I co-owned. We’ve gotten together over the years but it had been awhile – for most of us it had been since 2014 when many of them attended my DH (dear husband)’s memorial service. And I certainly had no time that day to visit with them! So I invited four of them, and as we sipped some lovely Moet-Chandon champagne that two of them brought for us to share, we FaceTimed with another one of the group who lives in Arizona. None of us had seen or talked to her for years. It’s so fun to gather together and get caught up, and we had a lot of catching up to do! Mostly grandchildren added to the mix, and me with 2 great-grands. And I proclaimed that I’d just turned 80 – oh my, aghast! They were all kind enough to say no, I didn’t look 80. Some days I feel like it!!

In the weeks to come, you’ll see all three of the recipes I served that day – all new recipes. Except for a salad dressing I chose to use. I served a salmon Niçoise salad, these biscuits, and an apple-almond cake. Stay tuned for all of them.

So, these biscuits – easy peasy! You just need to have plain yogurt on hand and some goat cheese. Everything else is mostly a staple in my house (biscuit-making ingredients + grated Parm). The original recipe called for using a muffin scoop to do drop biscuits, but I decided to make regular round, shaped (cut round) biscuits. The making of them was the same, I merely poured the dough out onto my countertop, patted and shaped, then cut and put them in a 9×9 pan that had been buttered. The original recipe had you heat up a 10-inch iron frying pan, melt the butter, then put in the biscuits. It was a warm day and I didn’t feel like doing all that; hence I shaped and cut them as mentioned above.

The tops are gently buttered, then they’re baked, then some grated Parm put on top (kind-a sticks to the butter). Served warm – oh yum. Really tender biscuits. The original recipe came from a cookbook by Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table with Recipes. I’m certain I borrowed the book from the library – some years ago even – and this was a recipe from that book. The cookbook is a compilation of essays about bread and wine, as I recall, with plenty of recipes as well. Love those kinds of cookbooks. I’m such a sucker for stories about recipes.

What’s GOOD: tender – delicious – tasty with the savory hint of yogurt and goat cheese. It was hard to tell quite what was in them. I knew of course, but my guests did not. They were a hit. Half were eaten, the other half are in the freezer.

What’s NOT: nothing unless you don’t have plain yogurt and goat cheese on hand.

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Tender coffeecake with a streak of cocoa and cinnamon in the middle.

Surprising to me that I’d not posted this recipe before, since it’s been in my recipe arsenal since the 1960s, when my first husband’s grandmother, Ethel, served this one day for a mid-morning Sunday breakfast. I was taken with it then, and still have the same liking of it now.

During many Christmas mornings in years past I’ve made this coffeecake, arising early to put it together quickly, because the night before I’d set out everything I could, made the topping and set it aside, let the butter warm on the countertop to make it easy to beat into the sugar and egg mixture. This requires 2 cups of sour cream – wow! I wonder if half could be substituted with buttermilk, and soda added? I wasn’t willing to make substitutions this time because I had a group of women coming over to listen to me talk about a recent favorite book, This Tender Land: A Novel by William Kent Krueger. (If you’re interested in the book, go to my sidebar, it’s listed there at the moment with a little snippet about the story.)

This makes a 9×13 pan full of coffeecake – and depending upon how you cut it, it could serve at least 20 if not more. It’s rich, but not decadent type of rich. Has the little streak of cocoa/cinnamon/sugar through it and more on top. It’s not at all difficult – you make the topping and set it aside. Then the batter goes together and you pour half of it into the greased pan, then sprinkle half the topping over it, then the remaining batter, and the remaining topping sprinkled all over the top. Use a knife to swirl a little – you can see the imprint of the knife as I swirled all over the coffeecake. Into a 350° oven it goes and 45 minutes later it’s done.

What’s GOOD: the cake part is so very tender, and love the little bit of cocoa in it. It’s not overpoweringly chocolate – just a scent of it in each bite. Altogether delicious. It’s been a “keeper” of mine for over 60 years.

What’s NOT: absolutely nothing at all.

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A dry soup? Well, it’s a conundrum. Here it means you add a bunch of things (avocado, chicken, tortilla chips, bacon, sour cream and cilantro) to a bowl, then you add (pour) in an amount of fairly thick, chunky “soup.”

A post from Carolyn. This soup is very hard to describe. And I haven’t made it in years and years – before I started writing this blog in 2007. It is a Phillis Carey recipe, from a class I took from her many, long years ago. But I’ve modified it a little bit – mostly made it thicker. What this soup is not is a traditional chicken tortilla soup. Bacon? Probably not. Everything else – of the ingredients – is traditional – but it’s not served in a traditional way.

The base of the soup comes from dried chiles. They provide a depth of flavor you just can’t get from fresh ones. I had on hand some various types – and didn’t have ancho (those are dried poblanos). But I did have dried Anaheim, Cascabel and New Mexico ones, so I used a combination – with very few New Mexico ones as they would be the hottest. I removed all of the seeds, since the heat comes more from seeds than from the skin/shell. Once chopped up, they went into a food processor to mince more finely, then canned tomatoes were added and garlic. Also some broth to make the mixture more fluid. I like this soup chunkier – not big chunks – but didn’t want it to be a puree, either. Use your own judgment about this.

That mixture is simmered for 10-15 minutes, with some added oregano. There is some chicken broth in this, and you may use your own preference on how much. I liked the thicker style. Meanwhile I cooked some chicken breasts (or buy the ready-made ones and make sure they’re warm when you serve them), chopped the cilantro, made the tortilla chips (actually I did that first thing), chopped and cooked the bacon and got out the sour cream. And crumbled Cotija (or you can use shredded Jack), and diced avocado. Then you hand each diner a bowl – a dry bowl – and they put in what they want from the various condiments. Then you use a measuring cup (about a cup per person) to pour the soup part into the side of the bowl. If you pour it on top, everything is submerged. You want to see some of it.

For me, this soup is all about texture. The crispy tortilla chips, the chicken, the cilantro, the bacon, even the sour cream. And the background is the sort-of chunky soup poured in last on the edge, so you can still see the chunks of whatever you’ve chosen to add to the bowl. Afterwards, put the tortilla strips in a sealing plastic bag and they’ll keep for several days. Everything else will refrigerate well and make for a quick 2nd meal a night or two later. Add in your own extra condiments – maybe shredded cabbage, some tiny cherry tomatoes, halved, some green onion? Or two different kinds of cheese, perhaps?

What’s GOOD: as mentioned above, it’s all about texture for me. Loved the flavors (from the dried chiles, most likely) and cooling notes from the sour cream and Cotija cheese. Altogether delicious, and easily refrigerated for another meal in a day or two.

What’s NOT: only that you do need dried chiles – I keep several on hand always – and they keep forever. Try to seek out the ancho. Otherwise this soup is easy to make and really tasty. Nothing to complain about at all.

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Oh yum. Chocolate. Walnuts. Raisins. In a rich cookie. What’s there not to like?

A post from Carolyn. When I was a young-un, I read The Yearling, written by Marjorie Kinnan Rawlings. To this day I remember liking the book and I can’t tell you a thing about the story, other than it was set in Florida. But Rawlings’ name rolled off my tongue enough that I never forgot her name. Then I read her book, Cross Creek. Years went by and when I was visiting my first husband’s grandmother, I perused her cookbooks one day and noticed Cross Creek Cookery. My recollection is that I borrowed the book from her, and enjoyed reading the snippets of stories about her. And her recipes. Decades slipped by and I was reading a blog about Maida Heatter’s recipes (I do own two of her cookbooks) and up popped a recipe from Rawlings. I saved the recipe. Today was the day I finally got around to making them.

I don’t have the original recipe from Rawlings, but I have Heatter’s revised recipe, that contains no leavening (except eggs) and has the addition of some coffee. So the story goes. Heatter was driving across Florida, stopped at a gas station and inside, the owner served up a “brownie” that was (supposedly) Rawlings’ recipe. But the woman at the gas station was the one who added coffee. Maybe some one of my readers owns that Rawlings cookbook and can share the differences from there to here. Heatter thought they were more cookie than brownie, so they became such. Not sure if Rawlings’ original was called a brownie or a cookie.

Whatever they were called originally, the cookies are simple to make. The only slightly time consuming effort was to melt the unsweetened chocolate with the coffee. And cool it a bit before adding it to the butter-eggs mixture, then the eggs went in and flour; then the additions (walnuts, raisins [I used golden because that’s what I had on my pantry shelf] and chocolate chips). I used 3 cups of walnuts, not 4, which was in the original recipe. The batter is gooey – it’s not thin – but it’s certainly not moldable in your hands; far too wet for that, but using a spring-loaded cookie scoop they easily went onto cookie sheets and didn’t spread a bit. Mine baked for exactly 13 minutes and were done. Once cooled on a wire rack, they went into freezer bags and into the freezer for longer storage. I offered to take cookies to a reception following a memorial service for a dear friend’s husband, and she asked if her PEO sisters would bake cookies. Of course! When have I ever turned down the opportunity to bake cookies? . . . just as long as I get to keep just a few for myself!

What’s GOOD: just a lovely, fudgy, but cake-like cookie. Nice intense chocolate flavor. Like the chew with the addition of walnuts, raisins and chocolate chips. I’d definitely make them again.

What’s NOT: nothing that I can think of.

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Isn’t that just the prettiest cocktail you’ve ever seen?

A post from Carolyn. For my birthday my granddaughter Taylor (the one who is living with me) gave me a bottle of lavender-colored gin. From the Empress Hotel in Victoria, BC. So, we began searching for some recipes to use it. As we perused many, they required simple syrup (which I could have made, but it wouldn’t have had time to cool down and we wanted these cocktails right then). Many suggested items we didn’t have on hand. So, as they say, ingenuity is the mother of invention. What I did have was a bottle of Crème de Violette – a gift daughter Sara gave me a couple of years ago after we had enjoyed an Aviation cocktail in Asheville, NC. We made a kind of a variation on the Aviation cocktail.

The Empress Gin is a gin, but with perhaps some other botanical flavors in it: In addition to the butterfly pea blossom and requisite juniper, the gin uses blended tea from Victoria’s own Fairmont Empress Hotel. Other botanicals used are grapefruit peel, coriander seed, rose petal, ginger root, and cinnamon bark.

Taylor and I began with a recipe, but because we veered off with more than one item, I guess this is my own invention of an Empress Gin Cocktail with Violette & Tonic. The recipe called for soda water, but I had Fever Tree tonic (that I really like – see picture) so I added that. I popped out to my kitchen garden and grabbed some fresh lavender and a sprig of rosemary and added those to the mix.

There at left – the short bottle is the Empress Gin, the tall one the Crème de Violette, and the short turquoise bottle is the Fever-Tree Mediterranean Tonic.

What’s GOOD: oh, so refreshing. Lovely flavors and gosh, isn’t the color just beautiful? I’m a sucker, I guess, for a lavender colored cocktail! Not too sweet, but it did have some sweetness from the liqueur. I’m looking forward to having another one. We’re having a family celebration (3 birthdays within a few days of one another) and I’ll offer to make these for anyone who wants one.

What’s NOT: well, you need the Crème de Violette (do get the Rothman & Winter brand – Sara had to mail order it). And you’ll need to buy the Empress Gin too. Search out the tonic.

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What is more beautiful than summer fruit topping a cake?

A post from Carolyn. This recipe has been hanging around in my to-try file for awhile. It came from Beth Hensperger from her book: Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More, I don’t own the book and can’t find a reference online to this recipe, but it’s a keeper. I think I must have borrowed the book from the library and entered it into my MasterCook program. Her recipe only contained peaches. I had nectarines, and I also had about a cup of blueberries that were on the over-ripe side, so decided to add those in also. The other change I made was to substitute 3/4 cup of artificial sugar (I use So Nourished brand Erythritol Sweetener Granular – 1:1 Sugar Substitute, Keto – 0 Calorie, 0 Net Carb, Non-GMO). And then I rounded out the quantity with 1/4 cup of real sugar. Otherwise, I used her recipe. You know, of course, that baking is all about chemistry. You don’t want to adjust measurements of dry ingredients or wet ingredients, or you’ll throw off the chemistry of it all. I used less nectarines (or you can use peaches) but then added in the cup of blueberries, so it all works out.

Beth’s recipe had you halve the peaches (after peeling and removing the pit) and simply lay them on the top of the batter. I cut the nectarines into wedges instead (peel on) and sprinkled the blueberries all over the top too (first). Some of the batter baked up beside the fruit. Makes for a very pretty dessert. There at right is the photo of the raw batter with the fruit on top. I didn’t mind the peel on the fruit (isn’t it good for us?) and I thought it looked more beautiful that way. I love the color contrast of the blueberries nestled in amongst the nectarine slices.

See, I couldn’t decide which photo was better – the cake whole at the top, of this photo below of the slice of torte.

The dry ingredients include almond flour – her cookbook was published before the recent craze for all things non-wheat flour, so instead of grinding up raw almonds, I simply used almond flour from my big bag of Costco’s blanched almond flour that I keep in my freezer. There’s nothing low calorie about this cake – it has a cup of butter in it and 4 eggs as well. I served 3 pieces the evening I made this. The recipe said it’s best eaten the day it’s made, but I can say that the next day (left out at room temp, covered) it seemed fine. But for me, baked goods don’t like hanging around very long before they begin to stale, hence I froze the remains. I served the cake with some vanilla ice cream.

What’s GOOD: everything about this cake was good – very tender, tasty. Loved the almond flavoring and with peaches or nectarines in season, so delicious. It probably could be frozen whole – but the top of the batter is kind of wet (from the juice of the fruit). If you do freeze, reheat it briefly. Freeze what you haven’t eaten after 2 days.

What’s NOT: nothing at all, really. Pretty easy cake/torte to make. I’d definitely make it again.

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More road trip from Carolyn. Whenever I dig out my suitcases, my kitty, Angel, is ever so curious. He’s blind, but hey, it doesn’t bother him one bit, he’s just as inclined to jump into boxes. He was all over this suitcase, pawing the corners, for bugs? Who knows what cats think sometimes.


These photos aren’t in any particular order, so I’ll just give you a little bit of commentary. I love big flower arrangements outside, this one at Big Sky, at the golf course restaurant.

Big Sky, Montana, is surrounded by mountains, these were on the east side.

Other than the scenery in Big Sky, on one of my days returning to California I drove from Klamath Falls to the north east side of Mt. Shasta. This was a view as I was driving. It was a gorgeous day, bright blue sky, and no fires or smoke anywhere to be seen there.

This was actually on my first day out, driving up the “old” 395 highway with a view of the Sierra Nevada. It was crystal-clear that day (and beastly hot too) but the views were beautiful.

At Big Sky, the small private lake there serves lunch from a food truck, with a small set of tables set amidst the sand. This beautiful group of flowers graced one side of that area.

At Powell & Karen’s condo, this picture hangs on the wall in one of the guest rooms. It just riveted my eye, how curious the dog was, about to sniff that lovely trout.

One of my favorite pictures of the whole trip, a view of the lake at Big Sky, through the trees. My grandson, Vaughan, went out into the lake in a kayak for awhile.

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The picture above shows the chicken in mid-bake – – – forgot to take a photo of the finished goods! When finished, the grapes were mostly wrinkled and had oozed some juice that went into a sauce.

A post from Carolyn . . . I’m back home from my 2 1/2 week road trip and haven’t had time to write another post about my trip – but this recipe was sitting in the drafts – something I made a month or two ago . . . . I had friends and family here for dinner. I served some various cheeses with crackers, this chicken alongside the layered salad that’s already been posted. I’d stewed some cherries, already on my blog, called Bing Cherry Compote, that I’d made a few days before, that were put on the top of some vanilla ice cream, for dessert. We opened an old bottle of red wine from the cellar and there was dinner!

There were 5 of us, and two of them hungry men, so I figured I’d best make two chickens. Probably I could have made do with just one chicken, but oh well, I’ll make soup or something with the remaining chicken. My cousin Gary is visiting as I’m writing this (although he’s driving back to the Bay Area in a couple of days) and he’s expressed interest in learning more about cooking. So I suggested HE make the spatchcocked chicken. I know I can buy already uncooked, but dressed/marinated spatchcocked chicken at Trader Joe’s, but those are seasoned, and I wanted to try this recipe. Besides which, I was happy to have Gary’s strong hands to cut out the backbone of those two birds. Sometimes I struggle cutting the largest bones. If you don’t know how to spatchcock a chicken, there’s a 1 1/2-minute video on youtube.

You know that when you flatten a chicken, it cooks more evenly. The breast meat and the thigh meat seem to cook to just the right temp without compromising each other. The recipe came from The Splendid Table, from Melissa Clark. It was described in a podcast I listened to and I promptly came to my computer to look it up. It’s a great recipe.

The essence of this recipe – the chicken is flattened on the baking sheet and a rub is added to it (EVOO, salt, fennel seeds, pepper and lemon zest) both top and bottom. I used two sheetpans obviously, as a flattened chicken takes  up a good part of the big pan. After the chickens rest a bit (sitting with the rub), they’re baked at high temp (475°F) for 20 minutes. Then you add the grapes (I bought a mixture of colors because they’d be pretty on the plate) which have been lightly tossed in EVOO and salt and pepper and a tiny sprinkling of sugar. The pans go back in the oven for another 20-25 minutes until they’ve reached the correct temp. Once they were removed, the chickens were put off onto a cutting board, and they rested under foil for about 15 minutes while we put the pan on the cooktop (without the parchment), simmered the juices there (after having removed the grapes) and then added a pat of butter and some sherry vinegar. What a lovely combination! The grapes and sauce were heated on the stove, poured into a pitcher and people drizzled the sauce over the chicken.

My friend Cherrie’s husband Bud carved the birds for me, and we sat down to eat. Daughter Sara had driven up from San Diego, as she wanted to visit with cousin Gary, so she came for dinner too. Anyway, we all went back for seconds on everything, I think.

What’s GOOD: liked the fennel flavor in the chicken, and oh gosh, the grapes were a genius idea to serve alongside chicken. Loved the flavored sauce and did I say how good the grapes were? Oh my.

What’s NOT: nothing other than you need spatchcocked chickens to make this. It’s a relatively easy recipe otherwise.

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