January 5, 2022 Lunch - PPI Penne Pasta with Lamb, mushrooms, buttera, and asparagus Dinner - Clay pot Roasted hen with Dressing and Brussels sprouts Casserole with pinon nuts, and cheese

January 5, 2022 Lunch - PPI Penne Pasta with Lamb, mushrooms, buttera, and asparagus   Dinner - Clay pot Roasted hen with Dressing and Brussels sprouts Casserole with pinon nuts, and cheese 

I got ready by 9:30 when Rahim arrived with a McDonald’s Egg MacMuffiin. I spread blackberry jam with on one of the muffins and ate it with a cup of chai. It did not have much flavor.

We worked on his transaction until 11:30.

I then checked the vote for speaker and they were still voting. There were five additional votes today bringing the total to 11.

I heated my unfinished dinner of several nights ago of Penne Pasta with Lamb, mushrooms, buttera, and asparagus in a white wine cream sauce.

After lunch Rahim returned and we worked another 1 1/2 hour on his transaction.

I then helped Bill Turner on a transaction until 4:30, when Suzette arrived and we started prepping dinner.

Clay pot roasted stuffed chicken 

cooking adventures with the clay pot continued today. 

I chopped two stalks of celery, 1/2 onion, a 6 oz. Jar of oysters, and 1/2 loaf of whole wheat sandwich bread, while Suzette cleaned the 6 lb. chicken 

She then sautéed the onion and celery and added herbs, the oysters, and the bread cubes to make a stuffing and stuffed the chicken and lay it in the Rommertoff clay roasting pot. I rubbed the chicken with butter and Suzette sprinkled it lightly with salt and hand ground pepper and added a bit of water to the clay pot and roasted the chicken at 350 degrees for 2 1/2 hours in the oven.  

 I cut the stalk off and halved 1/2 lb. Brussels Sprouts that Suzette then added pine nuts to and tossed with olive oil and dusted with grated Pecorino Romano cheese and covered with aluminum foil and roasted for an hour at 350 degrees in the oven with the roasting chicken we bought at Smith’s last Saturday.

Willy arrived at 7:15 and Suzette fetched the Standing Stone Riesling from the garage.  I opened the Riesling and poured glasses of it.  It turned out to be sweet with a lingering grapefruit finish.

Willy carved and filled a plate with 1/2 of the chicken and the dressing he scooped from the stomach cavity. Suzette separated the chicken’s cooking juices and made a flour and butter roux and added the juices to make a gravy that she poured into a pitcher. We poured the gravy over the chicken and dressing.

Suzette spooned roasted Brussels sprouts onto plates and we each added chicken and dressing and gravy plus some of the Mom’s Cranberry Jalapeño salsa Susan made for us at Christmas.

It was another lovely Dinner.

Suzette complained that the chicken should have been cooked three hours, but I thought it was incredibly tender.

We talked for a while and then Willy left at 8:30 and we watched Midsomer Mystery until 9:30 and then went to bed.

Bon Appetit