Since I was missing the Umbrian sunflowers, I set our patio table for an "Italain breakfast". We had a basil-fontina fritatta and some delicious Tuscan melon. The cold prosecco eased some of the re-entry blahs.
Sunday evening, we decided to make "Beer Can Chicken" with our grill pan from Williams - Sonoma. We marinated the chicken all day in olive oil, garlic, rosemary, lemon zest, sea salt and pepper. We filled the center container with white wine, and cooked the whole chicken for an hour. After 30 minutes, we added veggies (fennel and onions) to the outside of the pan. Things were going quite well, until a flame caught and crispy charred most of my veggies.
I saved what I could of the crispy fennel and onion, and we ate a salad with half of the beautifully cooked, juicy chicken.