We processed chickens last weekend and on Sunday night we did a simple salt-and-pepper, butter-basted roast chicken (425º until done). Today G. fried up some homegrown, homecured bacon, then warmed slices of the Sunday chicken breast in the same pan after draining it (pan, not breast). Layered onto Macrina herb buns with just-picked garden tomato, it was a chicken club sandwich of sorts.
We also had a quick tomato salad of more just-picked tomato plus the first cucumber of the year! with a bit of salt and pepper and organic balsamic vinegar.