Roasted Chicken with Clementines and Arak

This wasn't a mass email, but it was a pretty dish. It’s as the title says, from my Jerusalem book. Arak is a Middle Eastern aniseed liquor, like Pernod or ouzo. The dish also had fennel in it and I served over bulgar. Very delicious; even Kara liked it. It’s also REALLY easy. In case you want to try it, the recipe is online, too (I halved it and used two large chicken thighs, skipped reducing the sauce, and it came out perfect for 2 people): http://www.epicurious.com/recipes/member/views/roasted-chicken-with-clementines-arak-51179661

Also, on Saturday we had my sister and her family over and I made diner food from scratch. Burgers, fries, lemonade, and ice cream sandwiches. But I mean everything was from scratch- ground my own beef, baked the buns, peeled the potatoes, squeezed the lemons, churned the ice cream, and baked the chocolate crust for the sandwiches. Yummy.

Oh, and finally, Kara and I will be unloading a moving truck in Little Forest Hills on July 1st. Other than that, very much is up in the air.

We’ll be seeing you soon.

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