So, in case you are thinking, “Salsa? She comes back, says she’s starting to cook again, and she makes salsa?! That’s not cooking, that’s assembling!”, I would just like you to know, I roasted a chicken last night. I made Marcella Hazan’s Chicken with Two Lemons. I’m just not quite sure what I think of it. I think I prefer a brined bird. However, I did the trick again of baking some rice in the bottom of the roasting pan… man, that’s so good. Even though I totally overcooked it and it was crunchy in a lot of places, it was still really good. I put it in at the beginning of the roasting when I really should have waited, like, a half hour before doing so. I added a cup of rice, two cups of boxed chicken broth, and some leftover frozen sherry-rosemary chicken sauce (from Christmas- we keep things frozen a long time). That was über-good. I wasn’t so taken with the chicken (I thought it was supposed to taste lemony, but it didn’t), but we’ll see if I change my mind later when I eat the leftovers. I bought some corn, too, but I haven’t done anything with it yet. Which is annoying, because corn = time bomb in terms of flavor. You want to get that stuff cooked as fast as possible. When I cook it tonight, it will not be ambrosia. It should still taste pretty good, though.

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