I have been purchasing most of the salad ingredients on a weekly basis. Tonight's salad was kale and arugula with beets, Page Mandarin, and chopped pecan with olive oil, salt, and pepper.
I used up the remaining stuffing from Canadian Thanksgiving by doing something I haven't done in a decade: stuffing it in a chicken and roasting it. This is, after all, the most obvious application for stuffing -- hence its namesake. However, I'd been trying to think of more clever things to do with it but since I am dim this is the best I could come up with.
What I came up with was a hastily stuffed and trussed chicken. Trussing is one of those things that I know how to do but I never have the patience to do. Sort of like baking. It turns out that it's also best to decide to truss before you start cooking your chicken. I decided after it had been searing in a pan for some time and I found it rather difficult to do. Also, I only had about twelve inches of twine left.
I had wanted to make it into a turducken but I determined that making turducken for two would be a costly endeavor which would leave us with far too many leftovers.
No matter. It turns out a stuffed chicken is delicious. Another culinary lesson learned!
To accompany this I roasted some potato wedges in leftover duck fat from my roast duck a couple of weeks ago. The result was good but I'm not sure you could really tell they were roasted in duck fat. However, I know they were roasted in duck fat so I will sleep easy this evening.
I had an experienced grapefruit on the counter so I segmented it, sprinkled it with brown sugar, butter, and cinnamon, then broiled it for 2 or 3 minutes. This was a nice dessert and an improvement over our normal plain yogurt with granola. A proper dessert is something we don't experience very often.
Of course, I have a hard time believing it counts as dessert if there is not chocolate involved. But that is probably a personal failing of mine.
Nothing that a few handfuls of chocolate chips can't fix.
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