Tonight we roasted up a chicken we've had in the freezer for a bit & mashed a big pot of potatoes. A simple & delicious dinner with the added benefit of LOTS of leftovers! We'll be eating this bird for the rest of the week!
I stuffed our bird with carrots, apple, & onion chunks, seasoned her with some fennel salt, garlic salt & some Italian Seasonings blend (contains rosemary, thyme, oregano, & parsley). Roasted at 350 degrees breast-down for about 45 minutes, then turned her over & finished roasting until the meat thermometer said she was done (about 45 more minutes). Then I made a simple gravy from the pan drippings, water, & flour. Served with a big green spinach salad that DBF whipped up. Delish!
I also wanted to give you, my Dear Readers, a glimpse into the Sustainable Eating Project dining experience.
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| Ninja Salt & Pepper shakers DBF gave me for Xmas always accompany our meals |
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| Fragrant orange roses grace our table this week in honor of Valentine's Day |
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| Sapphire (aka Sapphy-Cat) usually joins us at some point during dinner as stealthily as possible to avoid human detection ;) |
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| "Hey! Where's MY NOMS!?!?!" - Sapphy |
There you have it! Happy eating! :)
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