Food:

Sausage and mushroom risotto, which we ate none of straight out of the pan – all went into small containers for food during the week. Ei-Nyung made a roast chicken with “stuffing” from a Cook’s Illustrated recipe, which should be done soon, and I made some more chocolate dipped strawberries, which look to be pretty swell.

And we had cocktail shrimp for a during-cooking appetizer. Talk about weird. Weird and delicious!