Right now in my kitchen there is dough rising, chicken defrosting, and yogurt (hopefully) culturing. The yogurt is a little bit ghetto style, cause the milk is supposed to be kept at 116 degrees for 6 hours. I don't have a yogurt maker, so how do you think I'm keeping 1/2 a gallon of milk at 116 degrees? If you guessed "keeping it in a warm oven", you're correct! Only problem is, my oven doesn't have a setting that low, it only goes to 170 degrees. Soooo, I'm just turning it on it 170 every 2 hours and then turning it off and hoping it doesn't totally wreck the yogurt cultures. Results should be in by 6pm or so.
The dough and the chicken are, happily, surer bets. The dough is set to become pita bread, which will eventually end up in the broiler underneath the chicken, which will become mousakhan. Mousakhan roasted chicken with onions, sumac and nuts (I usually use walnuts, but pine nuts are more traditional) and it is one of Robert's favorite meals, so you might think I'd make it fairly often. But I don't. I should probably get more on the ball about it...but then again, would it still be a favorite if he ate it all the time? Familiarity breeds contempt and all. I think that roasted cauliflower would make a nice side dish, don't you? And maybe something green...
2 comments:
yes. all sounds good except for the yougart which sounds scary. i think green beans with garlic and onion would make a great green side dish. just my opinion....
You need to start taking pictures of your meals, they all sound so yummy, and I just can't even imagine what it all looks like. I don't know what Mousakhan or sumac is..
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