Thursday, December 17, 2009

you can't beat a roast chicken

Last night I got home at the usual hour and found a most unusual sight. My husband was in the kitchen (nothing unusual in that) but he was stuffing a chicken that he bought himself with no coaching, prodding or whining, with a mixture of quince and chopped onions, both of which he also purchased himself. He liked the idea of quince, it sounded seasonal, he was curious about it - that's why. He asked the woman at the store about it and she said, sure, she'd had quince. Quince paste. Once.

 He surrounded the stuffed bird with chopped little potatos and put the whole thing in the oven that is usually about 50 degrees low (see Thanksgiving nightmare) set at 400 and we sat down to watch a documentary about Afghanistan. an hour and a half later we paused the film, got up and helped ourselves to a completely tender and delicious bird that didn't taste a thing like quince. Some steamed zucchini (I know, out of season, not local, but what are you going to say when someone is cooking dinner for you?) and we were happy as could be.

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