• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Every­day Gravy (it’s not just for Thanks­giv­ing any­more) serves six (ish)

  1 large roast­ing chicken

  2 slices bacon (in Eng­land you must buy “smoked streaky rash­ers”)
  1/2 tea­spoon each of: dried basil, oregano, thyme, gar­lic salt, paprika (or any sea­soned salt you like)
  2 table­spoons but­ter
  1 cup chicken stock
  1/2 cup white wine
  1 large onion, quar­tered
  6 cloves gar­lic, whole
  2 tbsps flour
  good dol­lop of cream (if you insist)

  Spray a large roast­ing pan with non­stick spray and place chicken breast-side up. Pour chicken stock and wine over the chicken, then sprin­kle on herbs and put the but­ter in two pats at the top of the breast. Throw the onion chunks and gar­lic cloves in around the chicken, then drape the bacon slices over the legs. Roast at 400 degrees for a min­i­mum of two hours, turn­ing the heat down toward the end if the chicken gets too brown.

  About forty min­utes before you want to eat, put peeled and quar­tered pota­toes (my alle­giance is with Lady Bal­four pota­toes these days) in a pan and cover with water, then bring to the boil. Then, ten min­utes before you want to eat, take the roast­ing pan out and place a gravy sep­a­ra­tor in the sink. This is one of the very few spe­cial­ist kitchen items…

  read the rest of this recipe

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