cook books, i think not

some of our best dinners have come from other sources other than the take out menu. or from the frozen food section, where we toss wrappings to the depths of the garbage container, to give the illusion that it was prepared from scratch. or meals created on the fly, the ones where ingredients are limited and creativity really has to come into play. and a bonus when we can recreate and simulate the meal at another time. where gourmet dinners consist of a little more than pouring a good third or more of a bottle of wine to make a sauce or dripped over to give a delectable aroma.

last night another story. a stuffed chicken that took forever to cook. that chicken came in and out of the oven more times than trying to keep a live chicken in pen with the door open. to the point of having been teased enough by the smells lingering through the house. to slicing this perfectly browned bird, and tossing it back in the oven to finish cooking so we could eat before we went to bed. all said and done, was a really decent meal.