Can't really wake.

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Beyond sleep.  Hungry.  Something is in the works.  I think I will set the chicken up for minor curing, though I keep meaning to see if I wish to brown or cure it first.  Ugh.  Mind is not what it should be.  Soup is thawing, the heart has been cooked, some of it consumed.  I am thinking the last of the cheese and salami, other than the epoisses which will be going into the cassoulete... or such.  I may actually set that out tonight, or the day before I cook... or maybe not.  Hmm, might set it out tonight and tomorrow, actually, then put it in the fridge for overnight, so it isn't so runny when I quarter it?  Yeah, probably.

If I don't have enough tallow I do have coconut oil, cold pressed, I could add.  Though I might have more official/purchased tallow in the reefer.  I can't remember.  The other tallow, as I may have mentioned, is from making beef stock.  I suspect, over time, the fat I use for various confits will vary and change.  I have enough chicken that I will be keeping some of it in the fat, to preserve it.  Some people don't, which doesn't make perfect sense, as least to me.  If you are going to bother making it with such a convoluted method, meant for preservation (especially before refrigeration)... why make it for just a meal?  Seems strange to me.  More, I wouldn't mind having various cuts in confit.  Chicken, duck, perhaps even leaner cuts of beef.  I saw a French chef do it with pork belly.  Seriously?  I mean... OMG... but... cool!  Tres bonne and other sich, but.  Damn!  Flawless...  Victory!!!

I am hoping to get to laundry tonight.  Dishes, the few there are, and a shower as well, other than food prep.  I think I can, I think I...