Again with the chicken

Rubbed some legs and thighs with remaining pesto, plus the chardonnay smoked salt and herbes de provence and threw them in the oven with onions, garlic, olives, and cherry tomatoes. Once they were close to done I switched the oven to broil and got them all crispy. Poured off the excess fat and quickly cooked some shredded kale in there, then warmed up the half a baked kabocha we still had. I poured some wine (2003 Siduri pinot) over the veggies from the chicken pan and let it reduce while the kale cooked to make a sauce.

Today the bones from said chicken became a broth, with galangal, soy and wakame added, which then went over udon with blanched broccoli raab on top. Milo had a raab-pine nut flan which he liked OK but not as much as plain steamed sweet potato. Next time I'll purée a few raisins into his flan to balance the bitterness.