I rubbed and roasted a whole chicken, and threw a bunch of sweet potatoes into the oven as well, with lots of garlic and thyme. Crimini mushrooms, sautéed with garlic and deglazed with white wine, went into the blender with the burdock from a couple of days before plus just enough water to spin into a thick purée. Once the bird came out, I made a roux with the fat in the roasting pan and then added white wine, water and, once it reached a good consistency, the mushroom/burdock mixture. On top, trumpet mushrooms, also sautéed with garlic and parsley, and deglazed with wine. On the side, escarole done the usual way. We drank a 2005 Étude pinot noir, which is a yummy wine but was much too young and tart. Dessert was birthday cake- dairy free, juice-sweetened banana cake. Milo was near-hysterical about it.
