BAKED CHICKEN, let's call it. Cook found a couple of pieces in the freezer, left there from the last whole bird we had. She rubbed them with a blend of fennel seed, rosemary, garlic, pepper flakes, salt, and pepper; let them stand a bit with lemon wedges, then set them in a hot oven, adding fingerling potatoes after the chicken had browned. Succulent; lots of flavor.
Green salad; then vanilla ice cream sundaes with lavender caramel sauce, pecans and pistachios. Delicious.
Primitivo, Grifone, 2015