This week things have started to fall into place. I have managed to get myself a subbing job in a bookstore, met up with some old friends, made some new friends and found some awesome free things in our area. Friday night was an album release party at The Mill with a band playing, free Josey Baker breads, 4505 nachos plus BYO beers- it felt like a really fun house party in a cool space. Saturday was more free drinks, live music and food at the Public Bikes opening in Hayes Valley. So after that and an afternoon of eating ice cream in the sun, we wandered up the hill for a dinner at home. Herb crusted roast chicken with yummy summer salads.

Herb Crusted Roast Chicken

1 onion quartered
1 lemon quartered
A big handful of fresh herbs – I used parsley, mint and basil as that is what I had, but wintry sage, rosemary and thyme would also be a good combo
Small handful of capers
3 cloves of garlic
Zest and juice of a lemon
1 Tbsp grainy mustard
BIG glug of olive oil
Sea salt

First of all, stuff the cavity of the chicken with the onion and lemon. Next, finely chop the herbs, garlic and capers and mix them with everything else. Slather all over the chicken and pop her in the oven for about an hour. While she cooks, pull the tray out of the oven and scoop up the liquid from the chicken and pour it back over so the chicken doesn’t dry out.

I served the chicken with an insalata caprese – three types of tomatoes, fresh mozzarella, basil and plenty of good olive oil and sea salt – and a zucchini and quinoa salad – three types of zucchini, loads of fresh herbs, slowly cooked onion, quinoa and a smokey dressing. It was lovely, the company was great and we found that the wine from Bi-rite is very good.

On Sunday we went down to Civic Center to watch the final of the world cup and it was awesome! Heaps of people, flags, food trucks and cheering. It seems to me that there is plenty to do in this city without having to pay. Here’s to a week to follow up a good weekend.