Sorry to hear that shrift. Didn't mean to gloat.

Oh, I didn't have a Zmayhem-type week, or anything. I've just overcommitted myself, my workload at the job is robust, my allergies are hellish, and people are being Very Wrong on the internet.

Scanned (still in frame) picture of my first meeting with Miss P: [link]

OMG, is that some kind of San Francisco thing?

A Safeway thing, maybe?

I only ask because years ago, I was visiting a friend out there, and she had 36 eggs in the fridge for the same reason! I made some awesome devilled eggs that weekend. With a variety of flavors.

Tell me more of these flavor varieties.

$35 is cheap around here, but findable. I've never seen it less. And they mostly don't even do the razor!

Does anyone have a good recipe for "chicken leg quarters"? They are on sale for very, very cheap, but I am a breast woman.

Well, the French people (and me) will tell you the leg quarters are a better cut of meat. I usually would just smother them in fresh salsa and broil them. But you can also broil them in a mix of Worcesthire and mustard. That's good.

What flavors do you like?

They're a lot less likely to dry out if you use them in recipes than the breast, FWIW.

Chicken leg quarters are very good in casseroles. You can cook with the casserole. For example, I just did cauliflower, onions, red pepper,tomato, garlic, brown sugar, curry power, black pepper, and and chicken with a quarter cup of wine, a tablespoon of oil, and 3/4 cups of chicken broth in a slow cooker. Added brown rice about an hour and a half before it was done. (I've done this with all sorts of things - greens and black beans and salsa other ingredients similar but no curry powder is another example.) You can keep the chicken intact, or shred it off the bone and mix with the casserole when it is finished. In terms of veggies and spices, use what you have that appeals to you.

And they mostly don't even do the razor!

Man, I haven't found anyone to use the razor in YEARS. I miss the razor!

Tell me more of these flavor varieties.

The best one I remember had lemon and capers. I think that one was mayo-free, but I wouldn't swear to it. Hmm, maybe I'll boil up some eggs right now!

chicken catchatorie ( how ever you spell it ) basically stew them in tomato sauce w/ onions , mushroom and peppers. I also add olives. Serve over spaghetti. If you aren't a dark meat person it will be tasty. freezable.

Thank you- I have made them in lentil casseroles, and while I like them on first eating, there is this gooeyness on reheating that seems to remind me I am eating flesh. I am sort of a reluctant meat eater, because I need protein like woah, so I must eat meat, but I am sort of appalled by it. Maybe if I just cook enough for one meal, instead of my usual four days of the same thing....

I think that maybe shredding it off the bone for reheating might help the ickyness of it.