First, let's talk about this pizza for Saturday lunch. I had no idea that ricotta, arugula and caramelized onion would make such fantastic pizza toppings. Unfortunately, you can't reheat pizza with arugula on top, because it wilts. So we had to eat it all, tough break.
I made stuff for our freezer. Three freezer bags of ratatouille, and this time I salted the eggplant slices first a la Alton Brown. It definitely got some of the moisture out, making the finished product less "mushy." It'll go great with a starch and a little grated Parmesan later.
Then it was time for a magic trick....turning a $4.23 whole chicken into two meals and then boiling the carcass for chicken stock. (Thank you, rapidly approaching "sell-by" dates!) And honestly, it didn't take very long. I just sauteed some aromatics (in this case a whole sliced onion, a couple of carrots and some celery ribs) and added the carcass, covered with water and let it boil for an hour. I'll strain the fat off the top tonight and put it in the freezer for some delightful chicken soup at a later date.
Now, I've got some overripe bananas to turn into muffins, and yesterday we went apple picking. Thinking about what to make!
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