We took another shot at re-creating the delicious chicken from San Francisco's Zuni Cafe. It's your basic roasted chicken that's been salted in advance. The real yums come from the vinegary bread salad (toasted bread, pine nuts, golden raisins, onion?), which in our case was tossed with some mustard greens and of course the all-important chicken drippings.

Should add that the other trick of this recipe is a smallish chicken roasted at very high heat, 475 degrees.

Oooh listen up: its a Foodie Fight. Slow Food honcho Carlo Petrini in yelling match with farmers at San Francisco Green Market!

Have I mentioned lately that I bought a food dehydrator? It sat in our living room for over two months, but finally Leslie Hermanson came over and we moved it into the kitchen and dehydrated some bananas. They were chewy, not crisp, but I found them to be delicious. I bought the food dehydrator because I was inspired by this woman, with whom I dined in Colorado. She is featured as a soap user in the film, Dr. Bronner's Magic Soapbox. You may remember her as the one who used to live in a teepee in the Ozarks.

Lamb roasted on the bbq, kale salad and potatoes with ghee and onions.
Blueberry and lime curd tart.
Rhubarb curstard pie
a cheese snack