With Jen in New York for the Food52 launch party, I’m taking the reins for one day.
First up, a Kali update. She took a pretty dramatic turn yesterday, and I’m pleased to tell you it’s for the better. Her appetite, over the weekend and into late Tuesday, was still very minimal. All day Tuesday, she refused food, and that was where she was when I left for a bartender competition Tuesday evening. Jen came home and got her to at least sniff food and even lap up the aromatic gelatin from a can of Friskies, but Kali still wouldn’t take solid food. She did, however, accept the transdermal dosing of Pred I started giving her Tuesday afternoon.
Yesterday morning, things began to change. As Jen was getting ready for her trip to New York, she paused long enough to put down some dry food for the cats. As the kibbles pinged into their bowls, Jen saw Kali and her big blue eyes staring up at her next to her food dish. She ate with gusto, took a long drink of water, and ate again. She’s eaten well, consistently, since then. Now that she’s regained much of her energy and personality, though, she’s fighting the transdermal Pred a little. Not nearly so much as she battled against taking the oral dosing, though, so it’s manageable, at least for now.
As for last night’s dinner, I had some chicken leg quarters in the fridge. Jen had made chicken saltimbocca over the weekend, using the breast meat of a bird from Pat’s Pastured. She took the wings and made meat and broth for Kali, and left the legs for my bachelor supper. So I roasted the legs in the oven, in my beloved iron skillet, at 450ºF for about 20 minutes, I think. When they reached about 165º, I removed them to a platter and tented them with foil to rest.
Then I took the leftover skin (and the fat clinging to it) from the breast portion, and crisped that up in the pan drippings in the iron skillet. I removed that, let it cool, and chopped it up. I added a bit of olive oil, sliced shallot and a pinch of salt and sweated those down over medium-low heat. I added thinly sliced potatoes and fried them in the oil and chicken fat.
Meanwhile, in another pan, I put oil and more shallot, heated that up, and added chopped kale to sauté. When the potatoes were nicely browned, I added the chicken skin back to the pan and let everything crisp up a bit. And there you have a rich, probably too fatty, meal fit for a bachelor weeknight. I won’t even talk about the hookers and blow that followed.
You’ll note by the color imbalance and the schmutz on the plate that this definitely isn’t Jen’s photography. Sorry for the mess.