October 6, 2010
My poor camera has been feeling neglected lately.
Take Monday for example.
I made a generous batch of David Lebovitz's Roast Chicken with Caramelized Shallots, a recipe that I've been making for years via Susan Herrmann Loomis' French Farmhouse Cookbook. (though I think that David's addition of soy sauce to the recipe makes it irresistible!)
As I was putting away the leftovers, all the while happily scraping up and eating the rich browned bits of caramelized shallot sticking to the side of the roasting pan with a hunk of baguette, I realized that I once again had forgotten to take photos.
Sometimes the food just looks and smells so good you can't wait to dive in! Pin It