What's for dinner?

It was blood, red and drippy. While the chicken was resting as I finished up the vegetables, the cavity kept filling with blood. As I sliced it, the juices were running pink even though it was cooked. I'm used to seeing some discoloration around the bones, but this was bright red and pretty intense. The meat closest to the bone didn't look at all appetizing, so I fed it to the cats.

Patti,
I've roasted a lot of those large, free range chickens, and it sounds to me as if yours wasn't fully cooked. Did you use a meat thermometer to judge doneness, or did you use another method? In my experience, if a thermometer buried in the meat of the thigh reads 175°F, you won't see any (red) blood.

Mark Lipton

Hi Mark,

I cooked it with a meat thermometer inserted into the meaty part of the thigh. When I pulled it out it was at 173 degrees. My first thought was that it wasn't done and the thermometer was broken, so I used an instant read and registered between 168 and 175 in various parts of the bird.

I'll just chock it up to one of those weird things that I hope I don't experience again. As Linda said, it was gross. But the meat was really tasty, moist and tender.

Bob,
that video was cute! I believe cats really do that.

Tonight is roasted vegetable pot pies done in our onion soup crocks. Thanks to Stuart's Miraculous Stock (several quarts of which are nestled in the freezer), this is the best damn filling sauce I've ever made for them. I just cut some fresh thyme into it and it's perfect.

(Filling is sweet potatoes, butternut squash, Yukon Gold potatoes, carrots, celery, onions, crimini mushrooms, pearl onions, green beans, turnip.)

Tonight is roasted vegetable pot pies done in our onion soup crocks. Thanks to Stuart's Miraculous Stock (several quarts of which are nestled in the freezer), this is the best damn filling sauce I've ever made for them. I just cut some fresh thyme into it and it's perfect.

(Filling is sweet potatoes, butternut squash, Yukon Gold potatoes, carrots, celery, onions, crimini mushrooms, pearl onions, green beans, turnip.)

This sounds delicious Cynthia...do you think you can post the exact recipe? Did you puree the filling or just chop them finely? How long did they cook?

Bob - that video was hysterical and adorable. I LOVE cats...and Patti, I think cats do that too.

How long did they cook?

They're still cooking.

A big pot of stew is on the stove and we made a huge batch of homemade extra wide egg noodles. Neither of us had made noodles since leaving our parents' homes, so it was a lot of fun and brought back memories of a different era for each of us. In my case it was helping my great grandmother cut and dry the noodles which eventually wound up in her chicken noodle soup. I'll probably pair this with a 2005 ESJ Rocks and Gravel.

'Winger

[Robin Garr]

I've been too crazy busy to keep up, but is this question still alive? Mary and I have been making so much soup for an institutional event lately that we decided on something completely different: Pan-seared grass-fed natural rib eyes from Jim Fiedler's farm in Southern Indiana. Seeded baguettes from Blue Dog bakery. And fresh spinach.

'Cause it was Saturday, and we all know that Saturday is Pizza Night.

We had a "Berber pizza", which was a sandwiched flatbread kind of thing filled with spiced caramelized onions and (in 2 of 3) chorizo. That went with roasted chicken and roasted potatoes.

OMG Cynthia...that looks soooo good!!

Lamb Tagine With Sour Apricots and Olives

I will be blogging about it later this week.

We were invited to a dinner party last night: pounded, sauteed chicken breasts folded over a garlic/anchovy/etc. filling, squash drizzled w/maple syrup and lightly cooked spinach. Good.

My sister came down to visit for her birthday. I took her to the country club for dinner; I had beef tenderloin and shrimp and she had walleye pike almondine. And lemon cake for dessert. The dinner was good, but not the best I've had there.

We then went to the new casino where I lost $200 in the blink of an eye.

Tonight is roasted vegetable pot pies done in our onion soup crocks. Thanks to Stuart's Miraculous Stock (several quarts of which are nestled in the freezer), this is the best damn filling sauce I've ever made for them. I just cut some fresh thyme into it and it's perfect.

(Filling is sweet potatoes, butternut squash, Yukon Gold potatoes, carrots, celery, onions, crimini mushrooms, pearl onions, green beans, turnip.)

So, why is his stock recipe not on FLDG? Or is it? or is it over on The Stupids?

So, why is his stock recipe not on FLDG? Or is it? or is it over on The Stupids?

'Cause it's not really a recipe. Even though some things are standard, he just wings it with whatever is in the house.