Yeah, that’s right, I actually bought duck fat. It wasn’t cheap either. Don’t know what I’ll use it for, but it still causes me to do a double take every time I open the refrigerator door.
I won’t use it tonight - gonna make some leftovers. Liz and I had a comfort meal of Fried chicken, mashed potatoes & gravy, and green beans yesterday. It was a free-range chicken from Weaver Street Market. They cost more than the Food Lion chickens, but knowing that the damn bird has at least a close approximation of a normal chicken life makes it taste better to me. Liz and I did not eat the whole chicken. I sent a leg quarter home with her and kept a breast portion for myself. Chatting with Liz during her lunch hour today we made our separate dinner plans. Liz in going to simply reheat with some potatoes, but my inspiration was a chicken breast panini.
(BREAKING NEWS: Just heard a classic quote from Rummy on NPR, “You can’t have a free society if you have people running around chopping heads off.” OBSERVATION: Say, didn’t that odd behavior start after Abu Ghraib?)
It will go something like this: I use soft hoagie rolls for the bread because there is simply no point in using a crusty bread if you’re cutting off top and bottom crust anyway. The chicken breast will have to be de-boned, of course, and I probably won’t use the whole thing. There are two other leftovers in the fridge, both from previous panini: sliced baby Swiss cheese and chopped ham. Completing the fixins’ is a brushing of Hellman’s dijonaise. I’ve developed a taste for that stuff since the panini grill took up residence on my kitchen counter. I might photograph the panini, but they really all do look the same with their indented grill markings and you have to imagine what’s inside. I haven’t decided on whether to use butter or olive oil for the top & bottom - and now there's a third option: rendered duck fat. I’m confused.
5:17:36 PM 
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