tips and overthrows - gotta have it
Sep. 21st, 2025 06:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Yesterday evening, I made a lovely pan-seared steak for dinner, and today I roasted a chicken. It was more expensive, but I bought one that came already spatchcocked, which meant it cooked in about 40 minutes. I used this recipe and the white meat was quite juicy and good. It's annoying to have to flip the whole chicken in the frying pan though, so I don't know if I will do it this way again, especially since I don't really care about crispy skin since I don't eat the skin. [obligatory quote: "any demons with high cholesterol?... You're gonna think about that later, mister, and you're gonna laugh."]
I also did the first part of this chocolate chip cookie recipe and now they're in the fridge chilling. Tomorrow I will bake 2 off and then do the same thing for the next 3 days too, since it only makes 8 extremely large cookies and they are supposedly best when freshly baked. I will report back on how they taste!
Tomorrow, I plan to make a nice herb and cheese frittata for dinner and lunch for a couple of days too, and of course, there will be leftover roast chicken to eat too.
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I also did the first part of this chocolate chip cookie recipe and now they're in the fridge chilling. Tomorrow I will bake 2 off and then do the same thing for the next 3 days too, since it only makes 8 extremely large cookies and they are supposedly best when freshly baked. I will report back on how they taste!
Tomorrow, I plan to make a nice herb and cheese frittata for dinner and lunch for a couple of days too, and of course, there will be leftover roast chicken to eat too.
*