Tuesday, February 17, 2009
This meal had such grand potential: the fresh ginger, the lime, the light through the window casting a romantic glow. Sadly, however, this was its best moment. My last second addition (wildly creative, I thought) of fresh basil leaves, tossed into the pan, turned the outside of the chicken into a frighteningly unnatural color of blue. BLUE. This is only the latest episode in a long line of embarrassing discoveries in my experimental kitchen. Thankfully, the taste was not hideously bad, but it will not be going into the recipe box of hits, that's for sure.