Cheese and Chicken

Here are some tasty morsels from my Wednesday thus far:

The people at Cabot put yesterday’s post on their Facebook page.  We love Cabot and you should become their fan on Facebook.  Not because of me, silly.  Because of the cheese.  Mmmmmm.  Cheese.

Speaking of last night, if you ever need chicken stock, please come on by and borrow some.  The contents of the huge pot I made last night are now settling comfortably in my freezer.  Homemade chicken stock seems like one of those things only my mother would do, along with making her own pizza dough, canning her own tomato sauce, cranking out her own pasta, working full-time, and raising two girls.  As in, only the most intense of foodies would ever do such a thing.  The truth is if I (the messy, disorganized chef who realizes halfway through a recipe she doesn’t have enough eggs) can do it, you can do it.  Impress your friends with a roasted chicken one night, save the leftovers, toss ‘em in a pot with cold water, boil for a bit, reduce to a simmer, and add some veggies.  I added a chopped onion and some celery.  I also let it simmer on low overnight, per advice of The Roommate.  It was a good move.  The stock is that perfect opaque yellow. The smell is chicken-y in the best sense of the word and so inviting, like coming home to hot soup.  I foresee quite a few soups and risottos in my future…

Unrelated to chicken or cheese, I found this over at one of my favorite blogs, All Over Albany: Calories on your menu.  It’s about the newly-passed law that requires restaurants to post calorie counts on their menus.  I have yet to see any calorie information on my menus, so this law is either not yet in effect or if I just don’t pay attention (a distinct possibly).  The AOA article questions the effectiveness of such information on dining choices. What do you think? Personally, if I want a burger, I’m going to order a burger, despite the high fat and calorie content.  But I also think diners have the right to know what they’re eating.  Some people are trying to watch their weight and eat well, and restaurant portions are deceitful.  Ultimately it’s about education and personal preference.  And cheeseburger cravings. Any thoughts?