Dear Dairy

I hurriedly threw together a different marinade this week. I used a bottle of Heineken which had been aging in the fridge since late July. I originally had two, and drank the first the day before starting the elimination diet. I still don't plan to add beer to my diet any time soon, though...

I wanted it to be different than the one I wrote of several weeks back, so no Worcestershire sauce, but still used a bit balsamic vinegar (a low end, rather sweet one). I used a little more salt and some honey, and for some reason set aside the spices I used. Good thing.

I used some olive oil in a pan, set the heat for medium low, and let it set for a while to get nice and hot. I figured to let the oil mildly sear, then covering the pan and allowing the low setting would let it simmer lightly. I'd marinated cut up chicken, and the first batch I cooked I had a little too much oil, which was a challenge to emulsify. The next time I cooked the balance of the chicken, which was a lot more, and used about the same amount of oil. Again it smelled devastating when it was cooking. And tasted as well as the aroma promised, and very buttery. I haven't tried adding dairy, except for some feta, which I'm not too sure about. I still like feta, but it may be something I have to enjoy in moderation. Regular dairy I'm pretty sure is something I'll not be able to use, so I've not even tried adding it back to my diet yet.

I don't know what concatenation in the concoction made for a buttery flavor, but I'll try duplicating it in the next week or two. I was eating late dinners, and figured my pre-dinner nightcap was accentuating the experience. Nope. I'm having some now for lunch. There is a slight worry that adds a little more savor. Not knowing if I'll be able to recreate it, it may be the last time I ever have it. Except for the last two or three left over portions.