tonight will be roasted chicken, potatoes and carrots. I'll roast 2 chickens and use the other one for something tomorrow night.

Tonight will be salad with squash blossoms and quesadilla with chopped carnitas, home made salsa.

Tonight is a market meal - some small potatoes I'm told are like Yukon Golds (only better) halved and fried up with onions, garlic, and sweet peppers, some Amish eggs with the same onions, garlic, and peppers, with basil on top, and some chicken and apple sausages.

Something at Park Pantry.

In planning your furure meals, do keep in mind that the last time we had a little wind blow through town we lost power for a week.

Tonight wasn't exactly dinner fail, but I wouldn't call it a triumph either. It was oven-baked chicken breast with nothing more than seasoned salt and poultry seasoning on it, and rice cooked in chicken broth.

The rice was nice, but would have liked it better with yet more flavor... perhaps if I'd sauteed it first in butter, onion and bouillon before pouring in the broth would have punched it up a bit.

The chicken was... plain. It was fine, just... plain. Can't wait till I get my tolerance for garlic back.

Decided to set half of it aside for a later pasta dish (something involving cream sauce and pork product, I've no doubt)

I remember this and also a tornado. Give me an earthquake anyday.

Rule #1 - the merest hint of any inclement weather, the grocery store will have a run on bread, milk, frozen pizza and beer. People will stock up as if there would be no access to food for weeks. Then, 9 times out of 10, barely a dusting.

Do what the Hare Krishnas do and use Asafetida/Hing powder. All the garlicky taste you love with none of the Allium problems.

A good solution goonie for more flavor, add loads of fresh herbage. You might also want to try a hint of garlic powder for the flavor rather than fresh garlic?

You've got to be careful with storing that stuff, though. Our plastic container of "ass" has its very own glass jar to protect everything else.