ROTISSERIE
It was a bit of a slow start, but the chickens are cooking nicely now. The crisp smell of roasting bird mingles with a hint of the oranges and coriander stuffed inside.
The birds spin slowly on the spit, juices dripping into the tray below. A soft sizzling can be heard. It's enough to get our mouths watering.
The potatoes are ready, steaming in the envelopes of aluminum foil, a hint of onion rises out from the packets.
In another twenty minutes, the birds will be ready. Once they have been removed, we will grill the zucchini and peppers and them settle in for the feast.
I used to prefer simple meals, something that could be thrown together quickly. That was a while ago now though, and I have learned over the years that a real meal, one that takes a few hours to pit together is always worth the wait.
The table is set, the wine uncorked, and in a few more minutes, the wait will be over. The mingling smells of the food are already enough to show that this wait will be well worth it.
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