I made my standard roast chicken: stuffed the cavity with a cut up lemon and some fresh rosemary; rubbed the skin with olive oil and sprinkled on salt, pepper, sage and thyme. Perfect chicken every time.
As much as I like roast chicken, I really dislike picking the meat off the carcass after dinner, but it must be done. The leftover meat went into the fridge (turned into quesedillas for dinner the next day and many lunches after that) and the skin and bones became a lovely stock:
and today I made a blueberry pie
It looks like the time has come to buy my blueberries by the flat and start to freeze them for the winter. I froze 3 flats last year (they were cheap) and am hoping that I'll be able to do the same this year, but I'm afraid the wacky weather might not be so good for the blueberry harvest.