We had a friend come for dinner. I made a 4.5 lb chicken, herb mix of salt and pepper, sage and thyme and stuffed it with an onion. I used the large Calphalon roaster with rack and strewed the bottom with quartered onion and red potatoes. Added some chicken broth and put it in the oven for 1.5 hours at 375 degrees.
Jan brought over some blue cheese/crackers and I put out some radish canapes and my marinated Kalamata olives.
I made a beer batter for the fried green tomatoes and shallow-fried them, along with two Japanese eggplants, halved. I got batter everywhere and have been finding globs of it in the kitchen sink and everywhere! When you think about it, a batter literally is “glue” as I fondly remember making paste in kindergarten. Making applesauce as a class project was much more fun. Anyway, the tomatoes and eggplant were excellent. One of the tomatoes was still hard but had started to ripen so had more moisture content. I preferred the consistency of the really green one.
Our guest brought dessert, vanilla ice cream with huckleberry preserves. All in all a good meal.
I couldn’t bring myself to undertake the gyros project yesterday so froze the meat and will thaw and make very soon and let you know.
Last night was cold dinner: baked pitas with sharp cheddar and bacon; tomato wedges with olive oil and herbs; hard-cooked eggs; a few slices of ham; cold roast chicken; potato salad; baked beans; and olives. I forgot to put out the watermelon and must clean the frig today before doing some specialty shopping (plus, so I can see what’s in there!).
Hope you’re having a good (short) week. Dee
Cooking with Dee 
I have been making a few health-food recipes from my “Eat to Live” book, can’t say that Peran is all that thrilled ;-)
[but the potato soup was excellent]