There are just two of us at the dinner table these days. With the boys grown and on their own for several years it’s still a difficult adjustment to prepare meals that aren’t intended to feed the high-speed metabolisms of active young men. Miss Laura is better at adjusting her menu than I am. I still roast, smoke and grill too much. I’m learning to correct this pattern when it comes to grilling for dinner, but when smoking chicken or pork shoulder – I am reluctant to go to the trouble of prepping and smoking a smaller roast or half-a-chicken. Once again, Miss Laura saves my bacon (literally – but that’s a different story.)
We made a roasted chicken the other day and had some serious left-overs. The carcass became soup stock and the meat was divided into smaller packages, vacuum sealed and frozen. Today I was shown how wise and efficient this process is. She made a tasty chicken salad with very simple ingredients. She added a bit of cumin and chopped celery to the mayonnaise and folded in shredded chicken, chopped scallions and a squeeze of lime juice. Oh my!
My contribution to this delicious mixture were a Tablespoon or so of shredded carrots and spicy sprouts (combo of alfalfa and radish sprouts) plus a teaspoon of sunflower seeds and sliced almonds. Folded all into a soft wheat tortilla and…yes. Another Oh my! Welcome to the Cookout! ~ Barry CB Martin