Oh, those fine meals made up of a meat and two sides! That was the call last Friday night, when my hunger was pronounced after a four-mile hustle in the bitter blustery cold of that first Friday of 2025. On the plates: roasted herbed chicken thighs, garlic and herb roasted asparagus, and simple stovetop stuffing. It was just the right amount, with only a bit of asparagus left over.
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