WFDT

Deboned a chicken and brined a couple hours. Stuffed with sliced onions, baby spinach, head of garlic made into a paste, zest of a lemon, sun dried tomatoes, roasted red peppers, parsley and a bit of sage. Tied up and is drying in icebox until I get over this Frikkin track meet at Catholic. Will roast for an hour at 375. Add a couple of ice cubes of chicken stock and butter to the pan juice, slice and serve. A Tucolay 2002 Zinfandel is breathing on the counter. Just a light salad on the side. The chicken has bold Flavors.

Galatoires

I'm grilling a few burgers with one arm enjoying the serenity of sitting outside under my patio listening to the rain listening to both kinds of music.

Crawfish etouffee and pineapple sherbet

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Nice glass of orange flavored, generic brand crystal light is breathing on my recliner side table

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