{"id":1707,"date":"2005-11-08T02:57:00","date_gmt":"2005-11-08T02:57:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2005\/11\/08\/its-raining-its-pouring-and-seattlest-is-roasting"},"modified":"2015-09-24T03:54:13","modified_gmt":"2015-09-24T03:54:13","slug":"its-raining-its-pouring-and-seattlest-is-roasting","status":"publish","type":"post","link":"https:\/\/orangette.net\/2005\/11\/its-raining-its-pouring-and-seattlest-is-roasting\/","title":{"rendered":"It\u2019s raining, it\u2019s pouring, and Seattlest is roasting"},"content":{"rendered":"
<\/a>Over at Seattlest, I\u2019m singing the praises of roasted chicken<\/a>, a favorite cold-weather staple and, as luck would have it, one of the first meat preparations I tackled after bidding ado to my (pseudo) vegetarianism. Since that fateful day when I roasted my first chicken<\/a>, I\u2019ve tried a number of recipes, but the outright finger-licking, fall-down goodness<\/strong> of the simple Zuni Caf\u00e9 method makes it my gold standard. And I can\u2019t resist sharing.<\/p>\n