Yay! I am finally out of work hell. Okay, not entirely but the light at the end of the tunnel is glowing quite brightly now.
Feeling relieved and somewhat light-hearted, I was in the mood to make lunch today.
Roast chicken thigh, carrots braised in butter and home-made beef stock (which has been sitting in my freezer forever), mesclun salad with a Japanese dressing.
Why doesn’t my chicken brown nicely…?!
Actually, what I really like is the braised carrots and the tasty braising stock sweetened by the carrots. So for me, the chicken and the salad are just accompaniments-for-the-carrots.
And almost everytime TBH sees carrots on his plate, he’ll ask his “rhetorical” question: “Do you know why western carrots are orange in colour…?”
Argh.
Braised Carrots Lunch