I Finally Got Poultry Shears...

...which means I get to butterfly chickens! I've always wanted to do this. I butterflied my first chicken last night, and then marinated it in a mix of mustard/herbs/garlic/butter. I roasted it at high heat...and well, it was OK. It was very moist, but I wanted crispier skin. Next time, I'll try broiling it, like, 8 inches from the coils. I think then the butterflied chicken will be what I want it to be. And if not, then we're breaking up.

The BEALT

My BF, Shawn, conceptualized this sandwich about 6 months ago. I've since perfected it with lots of practice. What goes into a BEALT? Bacon, egg, avocado, lettuce and tomato. We've since added horseradish, making it the BEALTH, I guess...which doesn't sound as good. Here's what goes into this: very lightly toasted bread (Shawn is a stickler for light toasting--no crunchy, hard bread here), mayonnaise on both sides (I use Best Foods), and a layer of creamy horseradish. Mash up a quarter of an avocado and spread that on. Then it's lettuce, thinly sliced ripe tomato slices, 3-4 pieces of crispy bacon, and the grand finale, a perfectly cooked egg over easy. I find that the secret to the egg is to turn it and let it cook for just a few seconds on the yolk side. You want the yolk to run, but not sprint.