Dinner Tonight

I’ve been on a real cooking streak lately, not in any big, planned way—just one thing leading to another. I made a really good chicken broth last week, which somehow turned into pasta e fagioli a few days later, and now here I am cooking more chickens.

This one’s spatchcocked and salted then dried in the fridge for a day (for crispy skin) a move I finally memorized from Salt, Fat, Acid, Heat. The green beans are from the farmers market, and Iggy helped season and oil the potatoes. She takes the job very seriously.

There’s a pumpkin pie cooling on the counter, because why not. It’s been feeling nice to cook this way—simple, steady, and kind of connected from one meal to the next.