Stuffed and served
Thank you, someone over at YouTube. After watching a video, I added a new technique to my limited repertoire of kitchen tricks. By extension, I also added something new to our family menu list, which doesn’t always elicit cheers.
I had the essential ingredients, so my trip to the market was for “special effects”, if you will. Some goats’ cheese and spinach, along with a package of bacon that had retained linearity. There were other packages in the freezer; I’ve already mentioned that the effort looked like something from a beginner’s class in butchery. I needed something better.
Without too much hoopla, I’ve prepared and served my first stuffed chicken pieces, wrapped in bacon. The spice mix and cheese meant that supper had flavours (not always a given). I’m happy, and although the next iteration won’t be for while, I have the skills. Mad skills! In passing, that metal mallet we keep around for beating steak into submission isn’t designed for the delicate tissue of a hen.
Our freezing rain alert was cancelled, just before dawn. No danger pay.
What else of note, today. Well, the postal delivery people brought me a shiny, used passport. Holes punched in the principal pages, so that even illiterate border guards will clue in that this is no longer my document of choice. And if I pack “it”, rather than the one which should arrive real soon now, I can wear the dummy hat.
An obvious question: why two separate shipments? Proof that even the government doesn’t always use logic (or a logistician). If they need one, I have one on speed dial…
