I have 42 unpublished drafts on my blog posting list. So I’ve decided to fill in some empty spaces during then during this boring month when I am not eating or drinking. (sad face emoji)
While this dish seems to be my easy fall back, it its not nearly as easy as it appears. I did have the butchers remove the thigh bones so in that sense it was easier this time. I’ve come to realize though, that it does not matter what herbs you put on and/or in it. It just tastes green. Which is fine, good even. But I usually spend a lot of time making my sage to basil ratio just so. In this case I used a lot of dill. Yeah, green. From now on…just parsley.
