MIRRORHOUSE

a compendium of literary artifacts, both actual and fraudulent

from Art Taylor’s “Mastering the Art of French Cooking” via PANK: Heat oil and half the butter in a large Dutch oven over medium-high heat. Salt and pepper the chicken. Sear quickly and evenly until brown. Look at how the skin sizzles. Consider for a moment the alternatives. Remove from heat and set aside. Add the reserved vegetables to the pot and cook, stirring occasionally, until browned. Sprinkle with flour, mix gently, then add reserved marinade. Return chicken to the pot. Dice and add the tomatoes. Toss in the bouquet garni. Remember tossing the bouquet at your own wedding. Remember an earlier wedding when you caught it yourself and gave a sly glance at the man you’d ultimately marry. Recall how happy you were. Resist sampling this mixture, no matter how appetizing it seems.

from Art Taylor’s “Mastering the Art of French Cooking” via PANK:

Heat oil and half the butter in a large Dutch oven over medium-high heat. Salt and pepper the chicken. Sear quickly and evenly until brown. Look at how the skin sizzles. Consider for a moment the alternatives. Remove from heat and set aside.

Add the reserved vegetables to the pot and cook, stirring occasionally, until browned. Sprinkle with flour, mix gently, then add reserved marinade. Return chicken to the pot. Dice and add the tomatoes. Toss in the bouquet garni. Remember tossing the bouquet at your own wedding. Remember an earlier wedding when you caught it yourself and gave a sly glance at the man you’d ultimately marry. Recall how happy you were. Resist sampling this mixture, no matter how appetizing it seems.

10 months ago

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