Finally got the fridge drained and put back in running order, so I went shopping today for many groceries I was out of. Whole chicken was on special so the main meal tonight was roast chicken and potatoes. My own spuds are not quite ready to dig so I bought one more bag of potatoes before I get into the crop. Ground beef was also on special, and I had a mounting pile of 'less than perfect' tomatoes, so I put on a jumbo batch of pasta sauce while the chicken was cooking. Also had some apples that were starting to get soft, so I put together an apple crisp and stuck that in the oven when the chicken came out.

Day two of the cookathon. My dear son came by and we spent the afternoon together. DIL later joined us. $8 Chicken and potatoes have now made 4 adult meals. After they left I cut enough meat off the bird to make a salad, and broke up the remains for soup. Added some barley, bay leaves and generous sprigs of rosemary. I forgot to mention, the chicken was originally seasoned with a mix of evoo, fresh garlic, salt black pepper paprika and summer savory, smeared onto the skin, and onion cut into eighths throughout the pan. Since I didn't make gravy, I boiled the kettle and poured into the roaster to capture those pan drippings which I could scrub off with a spoon, which was added to the soup. Put to boil on the stove for 20 minutes since it's cool this evening, but the plan is to transfer that to to the slow cooker and let it cook on without steaming up the house, and add veggies that suit as it goes on. I have lots of tomatoes (sent my folks away with about 4 kilos and then picked almost as much before it rains outdoors). First kousa just picked, tons of parsely, snow peas, bok choy etc etc. Anything I want to be green or crisp will be added at the last hour, and if I freeze some of it (which is likely) the plan is to add those fresh veggies on the day it gets reheated and served.
Pasta sauce has been put to simmer off some liquid since the tomatoes made it a bit wet. I've discovered that noodles with sauce of any kind reheat easily from frozen so I may cook some noodles to eat tonight and put away some quick meals, as well as freezing some sauce as is.
Apple crisp is now down to one last portion, which is great! because I have enough slightly soft apples to make a second one in the coming days and put them all to bed. Crumb recipe is simple: 1 cup flour, 1 cup oats, 1 cup brown sugar, 1/2 tsp salt, then stirred in 1/2 cup light olive oil and one egg for a slightly sticky and nutritious crumb. Apples are randomly chopped and laid into the pan, a bit of brown sugar and cinnamon worked in, then the crumb on top for a 375 bake 35 minutes. Everyone loves this dessert.