Franny was imaging a feast for her and Randy for Valentines day. First there would be fresh lobster to dip in butter. Lots of fresh veggies to steam and of course chocolate dipped strawberries. It was the chocolate she was concerned about. She wanted a rich dark chocolate.
It gave her a smile as she looked in the shops for her favorite chocolate. Of course, she looked up just in time to see Ingrid staring at her. Franny said nothing. It was best to remain strangers. Naturally, she wondered what the whore would be serving Cecil. Perhaps it would be engagement chicken in hopes of seducing him into proposing. Was that what she was after with Cecil? Perhaps Ingrid would have exciting news for him. Telling him she was pregnant.
Franny fumed at the thought. She so hated the thought of someone else having Cecil's child. Ingrid was not good enough for him. Franny had decided. She didn't want to, but it was so clear to her. She wished Ingrid would go away. She was not who she would choose for Cecil. And to think she did her best to always welcome others from her country. Didn't matter with Franny. Ingrid could have said the sweetest things to her in French, and she would not have believed her. She truly imagined Ingrid was up to no good. She couldn't possibly be any help to Cecil.
Suddenly, Franny felt it was a pleasure to hate Ingrid. She would never like her. Never.
•1 whole chicken (approx. 3 lb.)
•2 medium lemons
•Fresh lemon juice (1/2 cup)
•Kosher or sea salt
•Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
*a recipe from Glamour that could be found in their magazine over two decades ago.
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