Chicken Liposuction

Cheese and butter are the keywords of the day. This afternoon started with the warm goat cheese salad. It was excellent, except for the enormous chunks of cheese. I love goat cheese, but this recipe had 11 ounces divided between four people, so about 3 oz each. This log was divided into eight pieces which are thick. You coat them with bread crumbs (fresh!) and fry in a skillet. They are great, but next time, I think I'll use less cheese and slice them a lot thinner. The fried, crunchy part is awesome, bu is so filling! The salad also has lots of walnuts and is coated in walnut oil - which is great, but fatty, so an excellent salad, but can almost be a meatless meal.

This afternoon contained a funny debate. I'm trying to stuff a chicken with herb, lemon butter. It says to loosen the skin by the breast with your hand. Neither Scott nor I could tell which side was the breast. The breast on this particular chicken was pretty flat in comparison to its back. So I totally stuffed the wrong side. Then once I turned it over and saw the temperature pop out thingy I realized my mistake. The skin was hard to get up without piercing it. I used a chop stick to stick under the skin and make some space. I felt like those liposuction doctors on TV who are jabbing some poor person's stomach or legs with a big skewer.

In the meantime, I whipped up the potatoes with parsnips - that was an easy recipe. I made it even easier because I didn't take the time to peel the potatoes. Right now I'm waiting to start the green beans. I'm hoping for a nice dinner with wine and a chicken that is not raw or dry. :)