There are plenty of topics on which I flip and I flop.
The cork v screwcap
On the one hand, the screwcap keeps the wine in perfect condition and allows you re-seal the bottle. On the other hand, you would have difficulty making a cool notice board from 500 screwcaps and I rarely find the need to re-seal a bottle.
Tie v no tie
I am a good while in business. I love the idea of wearing a stylish tie with a nice suit. I also love the thought of arriving into work in a pair of shorts and a T-shirt. On this I am more flip than flop.
Lift v stairs
7 years ago, we moved into a new office on the 4th floor (5th floor Americans) . I made a decision to be a ‘stairs’ person. I have stuck with it. But still, every day, the lift calls to me. It is getting harder to resist the siren call.
In theory, I am a gas man (read that as you will). It is quicker, cleaner and probably cheaper. The romantic side of my nature leans towards the coals and their unique addition to barbecue flavour. But, this trip to France has blown them both out (of the water). I now favour vine roots. Nothing adds an elegant smokey subtlety to the barbecue like cooking over vine roots. On this one, the flip-flops stay on the feet. I was convinced of this in my latest holiday recipe, cooked on a very hot summer night: Barbecued Garlic Chicken with Apple, Walnut and Roquefort Salad.
A plump, small, corn-fed chicken. Just enough in it for two hungry diners.
We started with a nice small corn-fed chicken. This I chopped and marinated in olive oil, garlic and black pepper.
I’ll spare you the brutal chopping shots. You can tell that we like the garlic.
The Chantraise apples and walnuts were asking to be paired with the strong salty Roquefort cheese and lovely fresh lettuce.
The salad ingredients. It looks pretty complete. Those apples were wonderful.
I have to throw in one gratuitous shot into the post. The walnuts provided the photo fodder this time.
The difficult part was not eating them as they were released from the shell.
There was nothing to the salad. Wash and tear up the lettuce. Break up the cheese. Chop the apples and sprinkle with the remaining walnuts over the lettuce. Dress with oil and balsamic vinegar if you like. It’s tasty with or without.
That didn’t take long. It was a hot evening and the biggest problem was the cheese melting.
The chicken was cooked ‘over vines’ and was delicious. While we were waiting and sweating over a hot barbecue, we consumed a few glasses of Rosé. I know that you want a picture of the wine. It’s at the bottom of the post. Now back to the cooking.
The slow shutter speed makes it look like the third ring of Hades. The chicken was not carbonised. It cooked beautifully.
Here’s the lot together, on my plate. It did not stay there for long.
A nice piece of bread made a meal of it. Even if the butter melted along with the cheese.
Sorry, I nearly forgot the drink shot. Rosé wine is such great value over in France. It is wonderful to drink on a hot evening without any financial guilt. Other forms of drink related guilt are your own business.
The perfect tipple for a balmy evening. I don’t think we spent more than €3 on a bottle.
My only problem with my flopping down hard on the side of the vine roots is that at home, I have a gas barbecue and no access to vines. I think I can feel a flip coming on…