I signed the liquor store courier’s delivery slip and opened the box to find one of the prettiest bottle/label designs I’ve seen in a long time: it looks, for all the world, like a little lighthouse.
Back at my desk, I went to Google to search for a sauce I could make with Rose, to go with the roast chicken that was happening in my oven. I had never used Rose in cooking before, being a fairly recent convert to the wine. Interestingly enough, most results to a search using ‘chicken rose’ were recipes using rose water and rose petals; which I have made a mental note of for future experimentation.
With no satisfying search results, I decided to wing it; Side View was coming for supper and was due any minute:
2 punnets mini button mushrooms, caramalised with ginger and olive oil;
2 glasses of Rose wine, simmered until reduced
1 cup chicken stock, simmer again until reduced, with a sprinkle of black pepper
I served the chicken on a bed of Woolworths butternut and sage pansotti. All at the table pronounced it a faultless meal.
In other news; a totally unexpected and delightful surprised popped into my inbox yesterday: