I picked up a small chicken, cauliflower and spinach fettuccine. I texted Nick the three ingredients I bought and his response was "yum". I love that I can tell him the raw ingredients and he has an idea of what is going to come of it.
The chicken turned out pretty well. I stuffed it with thin slices of lemon, garlic and rosemary from my little herb garden. I also put a little bit of each under the skin to penetrate the flesh. We let it roast for about an hour. The top wasn't as nice and brown as I would have liked since the lemons were placed on the skin. I had taken them off, but then the tallest part of the chicken looked like it was starting to burn. I took out our brulee-er and we started crisping up the skin. It wasn't exactly the traditional way of getting the skin crispy, but it worked all the same and Nick had a good time playing with fire.