Agreed! I learned how to do this by googling and watching a Jacques Pepin video. I’ve never gone back to roasting a whole chicken intact. So much quicker, and so much more crispy skin - and it makes carving and serving easier too. I even spatchcock turkeys; now that takes a bit of arm muscle (that I sorely lack, so this takes way longer). I now find it oddly satisfying after spatchcocking a bird.
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Curious what brand you like? Or is it local?
Made this Colombian chicken stew in the PC tonight. Used gold mini potatoes and added whole garlic cloves, a little water, and aji panca pepper paste. My babe loved the chicken!
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My Dad spent his youth in Mexico City. His side of the family is still there. Chipotle was always a staple on the table.
I buy them dry and rehydrate with carrots and onions.
Something I didn’t grow up with is a condiment I make with the canned chipotle. I blend them with guava paste to make a spread. Something I just thought would work well. It’s fantastic. Sweet heat that goes well with so many things
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Late dinner - pork cutlet with a quick peach BBQ sauce (pureed peach, tomatoes, cider vinegar, blended with minced cooked onion, lots of grated ginger, honey, freshly ground black pepper and a pinch of salt). Steamed green beans and wine as the sides.
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That sounds great!
Sorry the Medford store didn’t live up to expectations, Madrid.
MIght have been me, as I often make that with seared scallops. Hope you liked it.
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Give it a try. I love it
I love guava paste, usually buy the Goya in a tin from the Asian store, eat it as it is o
r like what the Brazilians do, they pair it with soft cheese and call this Romeo and Juliet
https://www.google.com/search?client=safari&rls=en&q=brazilian+gava+paste+with+cheese&ie=UTF-8&oe=UTF-8
Interesting re guava paste and chipotle and adobo sauce
I buy the canned ones from Amazon since some asian store may or may not carry it and Ito avoid getting frustrated, I find this reasonable and convenient.
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So, for prime $45 or so, I buy 22 tins of the 7 ounce La Costena brand and I do not have to worry for a while as I use it all the time. In fact, there is never enough of the adobo sauce in the 7 ounce tin, so for every 7 ounce of the La Costena chipotle and adobo sauce, I add a 7 ounce tins of la morena home made style chipotle sauce ( no chipotle) , let it marinade together and I will never have to look for this in the grocery store and get frustrated.
Use it together with anchovies in EVOO for shrimp a lot to cook with tomatoes with feta or to add to my shrimp pasta with pesto . Also add it to my Chile, Portuguese cataplana etc etc.
I will have to try them with guava paste next time
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Surprise package from mom today with homemade ollaliberry jam!! 
For decades we had ollaliberry bushes in the back yard, but a few years back they died so it has been a looonng time since i had this jam. Apparently mom’s friend has a ton of bushes and said to please come take as many as possible!
So it was breakfasty dinner with yogurt and some granola with a generous scoop of the jam added after the photo
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Your Mother’s jam label is great!
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She was so excited about those! Haha, there’s a batch of pineapple peach jam she made also with different labels- some clever website prints whatever you want on the stickers you choose and mails them to you
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There is something very satisfying about having a nice label to put on your finished canning efforts! Much like how pressing your just made garment makes it feel complete and nicely done.
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Short rib gravy with pasta . There is no Parma cheese where I live . So grated some carrot. I think this is better for keeping my girlish figure anyway . Lol .Vegetable and wine to drink. Cheers. 
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No Parm? Not even a green can of the sawdust style cheese?
Nothing like a block shaved with a vegie peeler on top of my pasta…
I’ll have to try that!
Yea , I’ll get one of those green cans to put on my polenta topped with gravy . I was raised on it . I just got a little spoiled using the 24 month aged Parma .
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French toast with peach puree and sweet potato hash is what I have planned for dinner tonight. We have been switching between a hearty bakery loaf of challah and TJs brioche loaf.
I made a batch of red quinoa to play around with this morning and I have a turmeric marinade coming together for grilled chicken tomorrow.
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Actually picked that up about 30 years ago in a northern Italian restaurant here in the apple… I guess it was the sous chef or his assistant that came out of the kitchen with a vegetable peeler and took about a 2 pound block of some Parm and proceeded to shave the cheese on top of my pasta… Nice thin shaved curls and pieces… Every table had the visit if pasta was served and after that I always have done the same… I have to admit to buying the parm from Costco on most trips…reasonably acceptable at about $14 / pound…
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