Monday I attempted to bake a chicken the way I do at home with potatoes, carrots, onions, and celery. I browned everything first, then put it in the oven. The chicken turned out great - it was very fresh and the veggies cooked in a little wine were fabulous. Here I use celery root instead of celery stalks and that is really good.
The pan lid, however was a casualty. The oven is small and we don't think the lower unit works well, so we have to turn on the upper unit which gets really hot, like broiling. The pan lid was too close and melted. It could be we don't understand the images on the oven dial.
Tuesday our French professor brought the 5 regional cheeses for us to taste, along with a wine from her region on the Loire. We have been eating leftover chicken for lunch and dinner and it is just as good cold as it was the first day.
Wednesday, Fred finished grading his first group of KSU tests, and suggested we go out for dinner. I was tired - I actually had 6 hours of class, so I suggested someplace close. We chose Le Serin, just around the corner. It is a nice restaurant featuring specialities of the region.
We both had trout, served with cantal cheese. We chose from the menu below, one option from each of three courses.
We had a great meal and it was nice to be so close to home.
Thursday, we had salad at home for lunch, now we will use the last of the chicken for a pasta dish for dinner.
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