Recipe from a disaster: Oiseaux a l'huile
It's a beautiful late spring afternoon, and in a nod to ongoing efforts to look a bit better in swimwear this summer, you decide to cook something Mediterranean for dinner.
Not red meat, but something a bit lighter, something that will go well with an endive and rucola salad, a bowl of couscous, and that nice bottle of Chablis you've got chilling.
Maybe fish, or ... maybe fowl, sauteed in oil, with fresh herbs.
Roberto De Vido is a communications consultant, writer, cartoonist and jack of many trades. The former chief of Tucson Sentinel’s East Asia Bureau, he now lives in California (make of that what you will).