“She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.”
Book:That Summer
