Suddenly, my weekend is busier than I expected. Cooking half as much, without hitting the takeout places too often, sounds like a really good idea. So this may be a chicken weekend. The same actions and principles can apply with red meat, but I'm going to save that until a later day, given my plans.

I'm not a big fan of rotisserie chicken (as in the kind made at your local grocery store), but it does come in handy when you're pressed for time. If you've got the time, though, I recommend roasting it yourself.

So that's Saturday night's dinner (I haven't a chance of cooking something on a Friday night). One roasted chicken, with sides of some sort. Maybe some grilled or roasted veggies. Parsnips are unbelievably good (I know, it's like saying Brussels sprouts are unbelievably good, but I'm not kidding.) when roasted--peel them, toss them in a baking dish with a little melted butter and olive oil, a little salt, and roast until tender, about 30 minutes. So maybe some roasted parsnips, tomatoes (my mother is planting something she calls purple Cherokee tomatoes--wouldn't that be pretty as well as tasty). I'd serve it with a good, not-too-oaky Chard. I should probably point out that I'm not crazy about oak, so feel free to go as oaky as suits you.

Take whatever leftove chicken you have (if you're likely to go through a whole chicken, fix or buy a second while you're at the first one) and chop it into chunks. Roasted chicken makes the best chicken salad. I do mine pretty basic: chicken, a little celery if I have it, chopped apple, a little mustard and some salad dressing/mayo. With all the fresh flavor just added, I'd serve this with something crisp--maybe a fairly dry Riesling. Can be served with a sparkling rose for a little celebratory note. Serve it on salad greens or even folded into a wrap or flat bread.

Then go out and enjoy this great weather!