I got some bad news from North Carolina yesterday. It has to do with the health of a relative (but not my mother or sister). I won't go into detail. I'm waiting for more news. Nothing has yet arrived by e-mail. For the time being, I'm going to assume that no news is good news. This morning I've just been sitting here for more than an hour looking through all the photos I've taken recently and wondering what I have to write a blog post about. Enough with the flowers. Enough with the vineyard scenes. Enough with the Callie photos.
Before he left to do the shopping, Walt asked me what size chicken he should buy. I said, off the top of my head, oh, not a huge one — maybe a kilo and a half. That's what he asked for chez le volailler. The woman waiting on him laughed and said: « Mais monsieur, ça n'existe pas ! » It seems the minimum weight for one of their birds is two kilos. Walt said he felt like the laughingstock of Saint-Aignan.
The man who prepares the poultry also singes off any stray feathers using a blowtorch. Having the bird prepared that way is optional, of course. You are welcome to take it home with the feet, head, and
guts giblets still attached. Remember the quails that I bought and prepared a few weeks ago? In the case of this chicken, it was so big that I decided we didn't need to cook the whole thing. Instead of cutting it in half, I decided to cut off the legs and thighs and put those in the freezer for later.
There's a recipe that you can find all over the internet for chicken cooked with forty cloves of garlic. My version was half a chicken cooked with twenty cloves of garlic. We enjoyed it.
By the way, I took these photos with a 10-year-old Panasonic Lumix FZ7 digital camera. We had it in storage and I decided to get it out and see what it was like and how good the photos would be. Judge for yourself.