Last night’s dinner was Pollo Real’s Label Rouge whole chicken legs, seasoned with SI Poultry Seasoning, Orange Peel, and Granulated Garlic - browned in Blood Orange EVOO and then braised in a quart of rich chicken stock with garlic chips added. After fifteen miutes of braising, I added four Farmer’s Market roasted Poblano chiles from Romero Farms. The chiles were hot enough that we had Margaritas with dinner. I mixed 1/2 cup of lime juice, 1/2 cup of Cointreau, and a cup of Republic Reposado in a liter decanter with ice. The Margaritas were very good with the Poblano Chicken Stew. Then for dessert we each had two Bordeaux cookies with our after dinner glasses of water.