TURNING OFF THE OVEN

I think it’s finally getting too warm for me to be that excited about roast chicken anymore, so expect this to be the last roasted bird until it starts getting chilly  this fall. The usual sides: purple kale with guanciale, garlic, and lemon, and roasted new potatoes with rosemary and drizzled with truffle oil. Something new, too: Belgian white asparagus. My first time. A treat.

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