Running out of dog food

I’ve been completely out of dog food for 24 hours, and my dog is loving it. This morning, he got two scrambled eggs for breakfast. After lunch, when I was putting together tomorrow’s dinner (recipe to follow), he ended up with sauted chicken livers. I know, yuck, but he seemed happy. For dinner, he got leftover tofu with yellow curry and rice. I’m not clear on how much a dog is supposed to eat daily because we just refill the big bowl when it gets empty, but I think I may have fed him too much. I hope there isn’t a mess to clean up later.

What, you ask, brought icky yucky chicken livers into my house? It’s yummy cinnamon roasted chicken. It’s great the first night, but the leftovers are almost better. Last time we stripped the leftovers and made delicious and super fast burritos.

Here’s the recipe:

• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Directions:

1. Mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

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