|ICAD 22, "Dividing Between"|
But, just to tantalize your tastebuds, take about 3/4 cup of brown sugar, a 1/3 cup each, fish sauce, rice vinegar, a big bunch of minced garlic and ginger, along with a couple of minced shallots. Take 3 or 4 chicken thighs, bone in or not as you choose, just remember to adjust your cooking time, and sear them in about 2 tb oil, your choice, i would use coconut here, add about 1/4 of the sauce that i forgot to tell you to make with the above ingredients, duh…… and continue to braise at a fairly high heat, spooning the carmel sauce over the meat. Depending on the size of your chicken, bone in or not, this could take anywhere from 20 minutes to almost an hour. Patience is key here; you are looking for both a color change, from golden brown to almost black, but a consistency change as well. The carmel sauce will bubble along merrily, way to liquid and then, presto, the alchemy of heat applies and it is a wonderful thick, unctuous sauce. It is time to drop a bunch of sliced green onion, jalapenos, and basil on to the chicken, and dinner is ready.
|ICAD 24, "Screen Test"|
We had company for dinner last night, the evening was topped off by a rainstorm and a beautiful double rainbow.
|Rainbows from the stern deck|
Yeah me! i have finally hit the magic number of 100 posts for this blog. i can't imagine making a commitment to writing this every day. i have however managed to participate in the 2016 ICAD challenge: a piece
|ICAD 23, "Question of Identity"|
I will update my gailelwell site with more in depth info about the work. Happy 100 to me!