Anna: This tastes and smells just like authentic Vietnamese. Or the Vietnamese food we used to eat in Sydney. Making this has taken me straight back to that restaurant we went to in Glebe with Edyta and Mark. We had the summer rolls and I’d never had anything like them before. Isn’t it brilliant that a smell can take me back to seven years ago like it was yesterday!
Peter: It does taste pretty authentic. It’s delicious.
Anna: It is, isn’t it? I love this. I love this type of food. If there wasn’t so much bloody chopping involved I’d make it every week.
Peter: Well I do like a good noodle so I’m happy for you to make it any time.
Anna: We couldn’t say goodbye to the book just yet.
Kirstin: It is still technically August. For another 4 hours.
Anna: And this was a meal that we’d been meaning to cook all month.
Kirstin: It looked really simple, and I thought the kids might enjoy it.
Anna: One of them did. They other acted like you were trying to poison him. In spite of the presence of protein.
Kirstin: And he likes carbohydrates. Because they have the word ‘car’ in them.
Anna: So, step 1. Joint your chicken into 8-10 pieces.
Kirstin: Ah yes. Continue reading “A summer postscript — “Slow-roasted Garlic and Lemon Chicken” and “Braised Little Gems” from “Forever Summer””