Blue cheese dressing

There is no recipe here. Cream to fill about half this jar, mayonnaise to change to desired viscosity and fill to about 3/4th full, then half the cheese tested, not enough, added all the rest. So three ingredients only, in combination to suit myself. 

I do not know anything about this cheese. My fear is it is too weak. I want an abundance of chunks in each serving, none of this one tiny lonesome lost chunk per serving, no siree, this is an embarrassment of abundant blue cheese, totally lumpy blue cheese dressing, so maybe best that it is not so strong. Anyway, it has a few hours to meld. 

I'll pawn off the excess onto somebody, probably leave it with the hosts. 

edit: There was excess. But only a few tablespoons, maybe a quarter cup, half a cup at most, the bottom of this jar. Taken home by another guest. The next day the host called and said this type of dressing is his favorite, adding that he was first to finish his salad. I said, he must have had one of the smaller ones, and he returned, that he served the salads himself and took the one with the most dressing, just to be a hog about it. And I think that is very funny. But it tells me, I can just whip out a jar and hand it to him and it would be a very good gift. And so too for the person who took the jar home. 

Roasted chicken

This is my favorite thing. Lord, thank you for these little birds for how I do love to bake them. The dressing doesn't look like much but, Boy, is it ever delicious. I believe it's the most deliciousest dressing I ever tasted and that's no brag, just fact. Want some? Fine! I got plenty. The thing that makes it so great is the inclusion of dried cherries and cranberries -- BANG! -- right there in the dressing. Makes it tart and sweet.

The dressing was placed in two bowls fashioned from aluminum foil formed inside a shallow bowl. The chickens were butterflied and spread on top of the two bowls of dressing so the juice would drip down and through it. It darkened considerably and a little bit unattractively but I don't care, it tastes fantastic.

Dressing

* ends of two sourdough loaves plus the the remnant end of another loaf languishing with no further useful purpose made with quite a lot of hummus. All of that homemade and now salvaged into the best purpose possible if you were to discount bread pudding.
* two white onions
* one whole entire thing of celery whatever that thing is called that holds all the stalks together, including the leaves.
* two apples
* generous handful of whole pecans
* dried cherries
* dried cranberries
* raisins
* generous heaps of sage
* churlish parsimonious pinch of fresh rosemary ground to dust.
* mingy stingy nips of dried thyme.
* S/P which stands for salt and pepper, inferring kosher salt and freshly ground pepper.

Two inexpensive battery birds rinsed, daubed dry, slit down the back, butterflied, oiled and salted. It's fun. Sharpen the chef's knife and exercise your inner Jeffrey Dahmer. You know what pisses me off, though? I hate it when they don't come with all the little extra bits in the little bag stuffed inside the cavity. That's such a rip off. I especially love cooking the liver separately for an extra little treat so it naturally bums me out when it's not there.