My dog's got Lamb heart casserole I might go for something easy like tuna and mayo in a jacket potato with garlic pizza.
I have just had a great "zoom" beer with an old friend who is a massage therapist. I told her about my frozen shoulder, and she said defrost it and give it a nice, long, slow roast, so did...
Roasted a whole chicken last night. It was bad ass... herbed butter with lemon zest, rosemary, thyme, and sage slathered under the skin and up its ass. Some whole lemons with garlic, onion, and aromatics also stuffed in its ass. Carcass turns into soup today, which will be quarted and frozen with only a few bowls worth left in transit. Probably cull through some produce and make a few sides to eat tonight... maybe taters and shrooms with the leftover herbs that didn't make it into the chicken's ass last night. Not sure. Gotta keep rotating, transitioning, portioning, freezing, planning... Lord knows there ain't much else to do.
Gonna make some lentil and quinoa patties. I'd use brown rice but I don't have any. The store might have some when I go into the world this weekend, so we'll see what happens. But I'm excited for the food tonight.
So I talked to my executive chef on the phone for about an hour today. And while I thought I was doing good converting my kitchen into a mini-restaurant, his ass has been making homemade English muffins, making his own curry, fermenting his own kombucha, curing salmon on the windowsill, distilling stocks from chicken feed he bought at an Asian market... and that's just the shit I remember. Lord, do I feel inadequate.
Last night was the leftover spaghetti noodles with Thai sauce was nice. Thawing some chicken out for tonight.
Doing a little ghetto pasta fagiol. I made beef braciole yesterday, which came out great, but left me with an abundance of leftover tomato stock. So I'm thinning that bitch out with chicken stock and adding the sausage, cannellini beans, and ditalini pasta. It'll look like soup at least.
I've been binging The Sopranos lately and I read that in whatever you call the gutter Italian-American accent the show uses.
Can't go wrong with that. My quarantine pars call for 20# rice and 5# chix at all times. And enough onions, potatoes, and root vegetables to feed a small army. Fresh fruit is a transit luxury good that will be abandoned if the shit really hits the fan. I don't think it will, but we're preparing for the real possibility that my wife will get sick from being a nurse and we'll have to hole up hard for 14 days. Which reminds me, I need another case of wine, 2 cases of beer, and at least 2 more bottles of whiskey.
I've got ~15lbs of cured pork belly in the fridge waiting for drying and smoking. If things go down suddenly here, it'll be monotonous and highly sodiumized, but I'm good for protein. 10kg of rice in the closet. Lotsa Cup Noodles as well. And like the narrator of Fight Club, a fridge full of weird condiments. Sigh.
Having spent 20 consecutive days at home, after having maybe 20 days off in the previous 4 months, I have rediscovered domesticity in a way I never thought possible. And I've inventoried, parred, and prepped all food stuffs and developed cleaning and chore schedules that would make Martha Stewart proud. It would seem that when left with infinite time for self-actualization, my most natural inclination is to become a house-husband. My wife is beyone thrilled. I myself am fairly certain that I'm going insane.
I didn't mean for it to be dinner, but I haven't been hungry since I had it. What was it? Grits. I had it with bacon bits that I personally crushed and chopped green onions. Boiled it all in water, chicken broth, butter, and milk. Topped it with cheese.
Recently fucked pork tastes the best. Industry secret. Something about endorphin saturation. It's science.
