fresh from the pan, herb covered organic chicken thighs cooked with majoram, dill, rosemary, parsley and thyme, in walnut and olive oil, flavored with bacon to which purple and yellow fingerlings, sauteed with ginger...after the fowl is removed...is then added .......i'll make a sauce from the roux with leftover champagne and thickly sliced shitakes sauteed in macadamia nut oil......let's see.....with a crunchy salad of mixed greens, or maybe a wilted spinach salad with Thai Wasabi Kakinotane......yes, that's better! tiny yellow radish slices, asian pears, toasted sesame seeds and mini orange and yellow pepper slices... and a light, thin rosemary foccacia or nan bread with pear chutney......sprinkle on the chicken some hot curry powder and go Goa style......then serve on beautiful square plates adorned with fragrant crushed bay leaves from the bush behind the pond...... not from an oil-soaked paper towel! to hell with the plate!....eat 'em up.......then refresh the palate with blintz entombed lemon cheesecake covered in fresh blueberrys...and a cup of Balinese blue moon coffee crowned with a sprinkling of fresh ground cinnamon upon thick, whipped cream, sweetened with contreau....
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