Being up here in the mountains is therapeutic.
Each week, we get all the stuff we need for our weekend event Blooming April and take the one-and-a-half-hour road up on Thursday to start preparing the space and the food before the weekend arrives.
Fridays are busy for us here. We lay out the mats with the tables on top of them, we wash the water and arak pitchers, we fix the garden and the house inside, and we work on the food prep with what we can make a day ahead. Despite the work load we have, I cannot miss the chance at enjoying a delicious lunch.
I had this planned from the moment we were driving here. I bought an extra chicken for this.
Yet, I haven’t planned how to season it. But I got out. I looked around and picked a few green stalks, a few leaves and got back to the kitchen.
This is the kind of life I’m trying to shape for myself. A place where I can have most of my ingredients around me. A place where I can go down and water the plants by sunset. Somewhere I can have a drink after sunset on candlelight surrounded by trees with sounds of crickets and wolves and lonely birds and some chattering and laughter from far away houses. This is the life I am having, temporarily.
Back to the roast chicken!
I came back from the garden with some marjoram, two different varieties of thyme, some fresh bay leaves, mint, rosemary, and a couple of dry pine cones.
I like to pound my spice rub in a mortar. The fragrance of freshly ground black pepper would infuse the rock salt along with the aromatic herbs added to the mix. The chicken is rubbed with oil then with the aromatic mix and stuffed with an onion, some garlic, half a lemon, cinnamon stick, and I sealed everything with a small pine cone the fit perfectly in that poor chicken’s orifice. But being delicious takes sacrifices.