Roasted chile-lemon chicken, from the NYT. This sounded so good: marinate bone-in chicken with lemon, lots of garlic, rosemary and chili flakes, then roast with more lemon and feta cheese. For one thing, it took twice as long as the recipe said, and the flavors really weren't that pronounced. Also I am coming to realize that roasting just isn't my favorite chicken preparation. Oh well, it wasn't bad, per se. We also had grilled asparagus and another loaf of bread, since Jason is still tinkering. For me, the highlight was dessert: Pioneer Woman rhubarb cobbler with hard sauce. Thanks you, David, for the rhubarb, since the little ones we planted probably won't be harvestable for a couple of years.
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