Our friend and neighbor Mimi came over, and I made Indian food (or an approximation thereof.) Chick peas simmered in coconut milk, tomato paste, spices, and capon broth I made the day before from the carcass had broccoli added at the end so they would stay bright green. I also sautéed Kale with onion, garlic and lemon, and mashed sweet potatoes with ginger and cinnamon. The burdock/shiitake gravy had many spices added to it and reached the end of its run as a wonderful side (for lunch we had supplì of the carrot risotto with smoked gouda and bacon in the middle, and the gravy, plus canned tomatoes, was the sauce.) We drank organic Vermont beer by our favorite brewery.