Wow

Holy Shit I'm Full.

So who the hell's idea was it to make so much F'ing food? I'm sure I'm as much to blame as any obese food loving whore, but right now I'm going to blame you. Yes you, the person reading this right now (I hope it's you Quinn). Besides it being way too much food, it was probably a bit way too good. I think I over eat because food tends to be so freaking good when people who love it make it.

Besides this meal being particularly delicious, it was right on cue with our goal. Local, or as local as possible, given that there aren't a whole lot of cattle roaming around the streets of Brooklyn, seasonal, and homemade. We were fortunate enough to share the burden with Kelli and Milli, who so graciously helped us out (freeloaders). I mean they didn't even do a dish, not to mention the fact that they didn't even offer to lift a f*@%ing plate (they're gonna kill me for this, but who gives a shit, I still love em).

To begin with, we had an extraordinarily seasonal soup made up of Celery Root and Sun Chokes, which we got from the ever so great Brooklyn Kitchen Labs. It was sweet, earthy and screamed root vegetable.

From the soup, we moved onto the main event . . . well, it was the main event in my mind. Chicken stuffed with freshly ground beef, chicken livers (both from the Meat Hook), croutons made from day old Roberta's bread, shallots, garlic, salt, pepper, homemade bacon, white wine, and sage. My mouth is watering again. The stuffing went a little bit like this...

Then the boneless bird, which, if I say so myself, was quite something... something like a wiggly sack of weird fleshy goodness. It was really awesome tracing around the bones and muscles of a once living creature that god put here on earth only for me to rip its bones from its body and stuff it with more of gods cuddly, delicious creatures. You can never cram too many formerly living things into another formerly living thing. What I did wrong was not stuff a pig into the mix.

He was then slathered up with rosemary-garlic-paprika butter. It's always good to use lubrication, no matter what they say.

Aint he a cutie?

Finally, roast and enjoy. We had him with a side of roasted leeks and cheddar biscuits made by none other than Quinn.

Just look at his beefy insides. They're beautiful.

Oh, and what better to wash it down with than a Tom Collins.

We finished the night with some milk and cookies. We've only got like ten thousand million chocolate chip cookies floating around the kitchen thanks to Quinn and her experiments, but more on that later.

So now I sit here in our quiet apartment at 2:13 a.m.

listening to sounds of an American flag flapping in the frigid winter wind while sipping on some lukewarm green tea. I think about how several animals died so that we could eat so damn well, which really warms my heart and makes me wish that I believed in god so that I could pray for him to place a suckling pig on my table while he emits a glowing light of porky goodness.