A Nice Little Sunday Dinner

Roast chicken, chopped Caesar salad, a glass or two of Bordeaux….

What’s not to like?

Posted in Cooking permalink

About Bill Quick

I am a small-l libertarian. My primary concern is to increase individual liberty as much as possible in the face of statist efforts to restrict it from both the right and the left. If I had to sum up my beliefs as concisely as possible, I would say, "Stay out of my wallet and my bedroom," "your liberty stops at my nose," and "don't tread on me." I will believe that things are taking a turn for the better in America when married gays are able to, and do, maintain large arsenals of automatic weapons, and tax collectors are, and do, not.


A Nice Little Sunday Dinner — 4 Comments

  1. I cooked three meals today, to make leftovers for lunches all week.

    First was a large, cut-up chicken laid on a bed of bread stuffing in baking pans and then baked for an hour and a half. I’ll be eating most of the chicken and my 7-y-o daughter will eat at least half of the stuffing.

    Second was a casserole dish I make almost every week, meat (five pounds of ground beef in this case, but can be anything except fish, which is too fragile) browned with an onion, then dry rice added and browned, then bag of rehydrated beans (black beans in this case, but can be anything), seasoning, and water for the rice, then throw in two pounds of frozen mixed vegetables once the rice is done.

    Third was a chicken and vegetable curry: dice five pounds of chicken breast and julienne potatoes, carrots, celery, and onion, then stir fry in coconut fat and mix it all up with curry sauce. (The curry powder came from a jar, then I mixed it to taste.)

    The curry might be too spicy for my daughter, but she’ll wolf down everything else, assuming her grandmother doesn’t force her to eat the increasingly bland Chinese food she’s been making. (My wife and her mother have health issues lately, and my mother-in-law has been cooking stuff they both can eat.) With any luck there’ll be enough for me to have lunches all week, but that’s not the way to bet.

    I’m usually too busy during the week, and come home too late, to do much cooking. Thus I’ll cook a bunch on Sunday.

      • -cough- I’m not cooking for a mob, just myself and half of my daughter. I’ll concede that my metabolism is -cough- robust and I eat twice as much as most.

        Really, the fourteen pounds (thirteen, without the bones) of meat and maybe eleven pounds of plants may last me the next five days. It’s not the way to bet.

      • re the chicken and stuffing, I mix up dry stuffing from a box or bag, and make it a bit moist. Normally, as today, I’ll dice some carrots and onion and throw it in. No oysters, as my daughter won’t eat them. I lay the chicken on top, usually rubbing in some seasoning (though I forgot today; no excuse, just a brain fart) and cover. Bake at 375 for an hour and a half if there are bone-in breasts or an hour and a quarter if it’s just leg quarters. I’ve experimented with uncovering for the last few minutes, to brown the skin, but that usually makes the top of the stuffing too dry and hard.

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