Roasting Chickens in a Little Oven

I have been roasting at least one chicken a week, sometimes two, so that we could make sandwiches with the meat. Because David requires about 2.5 sandwiches per lunch/work day, I have found roast chicken very useful (this is in addition to 4 apples he consumes per day before lunch... not to mention various assortments of snacks... when David grazes, I often imagine what it must be like to feed, say, a giraffe at a zoo, which must eat crates of fruits each day). This way, he could build his own sandwiches as he pleases -- and he has become quite an artful master with his gourmet sandwiches (pesto, avocado, cucumber, lettuce, sometimes hummus -- of course, all organic -- or shall I say, biologisch)! It's kind of funny and amusing how we have become very domestic here in Amsterdam. Of course, there was the necessity aspect of it, what with the lunch options at our rehearsal studio (there is a limit to how much Burger King should be consumed per annum). But now that we have moved into a very comfortable lovely apartment, it's nice to eat at home, stay in more. We have discovered a fantastic gourmet food shop down the street that sells home-cooked lasagnas, moussakas, roasted vegetables and other delicious dishes that are entirely organic. And the shop is open until 9PM! Perfect for us. So we have developed a routine of making lunch each day (some days I make a stir-fry, other days frittata, too), and getting some organic take-away, heating it at home and eating dinner at home.

We will still go out to dinner -- it's easier for us when we work the hours we do, and it's also a hobby/breather in the evening. But we are enjoying our domestic pattern here in Amsterdam.

I do find the oven oddly small, though. (It's not like in New York where there is a compromise of space -- our apartment here is huge -- but the Dutch don't seem to believe in full size ovens.)