Archive for 19 October 2016
Holy Saturday, PM
19 October 2016So what’s the point of staying in a place with a huge kitchen if you don’t use it? We took a break from restaurants and pubs Saturday night and I made chicken with roasted broccoli, mushrooms, and garlic (and of course bread, cheese, decent butter, and wine).
It was Italian night, apparently.
Sadly, these models aren’t available here from what I can tell, unless you want to bring it over yourself.
Organize your workspace before you even start. No, these aren’t my tools, this is what was there.
I’m a big “no truss” fan these days, and I haven’t noticed a difference in the finished product. Coat with olive oil, season heavily with salt and pepper, stuff and tuck with rosemary and thyme, and then gas 7 (425F) for about an hour (check your internal thigh temperature, of course). Let it rest for at least half an hour.
I would never typically cook without shoes, but this wasn’t my place and the shoes were dirty, so I threw caution to the wind.
Dress the veg with salt, pepper, chili flakes, and olive oil. Start these about half and hour after the chicken goes in, at gas 4 (350F). Chop off the top of the garlic heads and drizzle some olive oil over them before wrapping in foil.
They had a pretty cool atmosphere in the dining room.
Holy Saturday, AM
08 October 2016Saturday morning’s first stop: the GPO, where Patrick Pearse read the Proclamation of the Irish Republic, kicking off the Easter Rising.
We walked around Dublin a bit, before heading to the National Museum to see a 1916 exhibit.