i picked up some rotisserie chicken from poulet in green spring station.  it's too greasy for me, but everybody else loves it.  i got some side dishes of mac n' cheese, scalloped potatoes, and tomatoes and cucumbers with oil and vinegar.   these sides are pretty gross because they look like stomach bombs, but my kids like them.  i guess i should wean them soon.  okay, i have just decided no more gross side dishes from poulet.

salad course

romaine lettuce chopped course

mushrooms, as much as you like.  i like, so i added two packages.

large purple onion chopped course

1 package grape tomatoes.  i really miss the heirloom tomatoes this time of year.

toss together and add dressing to lightly coat.

caesar salad dressing adapted from the foster's market cook book.

2 large eggs

5-7 garlic cloves

2 tbsp cider vinegar

juice of 1 lemon

as much tabasco as you like.  i use about a tsp.

1 tsp salt

1 tsp fresh black pepper

about a tsp of dry mustard, sometimes more.

1 cup canola oil

1/2 cup olive oil

1 cup freshly grated parmesan cheese

add the first seven ingredients to a blender and let 'er rip.  when it's well blended, slowly drizzle in the oils until the dressing becomes emulsified.  now, add the cheese and blend until combined.  this is a terrific salad dressing, and would be great as a dip on a crudite platter.

what a joke!  i ordered  a toasted bagel with cream cheese at eddie's of roland park, and this is what i unwrapped upon arrival home.  hey, i know i could stand to lose a few, but, REALLY?

i made chili on sunday night with all the fixins.  the big bowl is for russ, the little one for booker.  nicky and i don't eat chili because we think it's really gross.   it went down okay...but booker was sick the next morning and had to stay home from school.  apparently russ also had some gastrointestinal issues, so i had to chuck a ton of leftover chili, because i only know how to cook for an army.  oh well, at least i don't have to make chili for a long, long, time.

another terrible picture, but you get the idea.  the top photo was what was leftover.  we still have some in the fridge.  personally, i'm kinda sick of it.

i made chicken noodle soup because russ wasn't feeling well.  i did it a little differently this time, and i think the stock came out richer and more flavorful.

chicken noodle soup

4 lbs thighs and breasts (i know this sounds like a lot of chicken, but you don't have to use all of it for soup.  some of it i just save for another recipe)

2 lbs carrots

2 bunches of celery

2 big yellow onions

2 boxes chicken stock

water

noodles

1 to 2 teaspoons better than bouillon (it's a brand of concentrated stock. it's really good.)

handful of thyme (fresh, please)

salt and pepper

remove the skin from the chicken and discard it.  put the chicken in the biggest stock pot you own.  put the boxed stock in the pot, and enough water to cover.  add a handful of peppercorns and the thyme, and set the pot on high heat.

once the pot comes to a boil, turn the heat down to low and just let it gently simmer.  cook for about 20-30 minutes on very low heat until the chicken is just about done.  i usually just go by feel.  when the flesh is firm, it's done enough.  remember, you are going to cook it some more when it's reheating, and you don't want it to dry out.  

remove the chicken to a large platter and let cool.

add half of the celery, carrots, and onion.  just rough chop them, this step is to flavor the stock and we are going to discard them later.

set the heat to simmer, and simmer away.

when the chicken is cool enough to handle, pull as much of the meat off of the bones as you can.  save the bones, cause those are going back into the pot.

anyway, put the bones into the gently simmering stock pot and cook for as long as you like.  at least one hour.

in the meantime, shred the chicken with your hands.  some of it may look underdone, but don't worry, it will get cooked again.

strain the stock through a metal strainer lined with cheese cloth. discard the solids.

dice the rest of the vegetables so that they are about the same size.

return the strained stock to the pot and add the veggies.

bring to a boil and add the noodles.  cook until the noodles are done and then add the shredded chicken back to the stock.

eat and enjoy!