A diary of home

 


Sunday dinner

I sliced onions and lemons and laid them on the bottom of a roasting pan. 

I put some of the pieces into the cavity of the chicken along with some garlic and some fresh herbs from the garden. I sprinkled fresh thyme, sage, and sea salt on top and put it all into the oven along with some sweet potatoes. 

When it was just about done I quickly steamed some green beans and sliced some cornbread I had baked earlier. 

It will be nice to have this for fresh sandwiches and a soup later in the week. 


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