This week's BORT was a great success. I started out my Sunday by venturing out to Knifewear in the Annex, and picked up an entry-level Japanese knife (thanks, Frank, for the recommendation!). I'm excited to cook with some better knives. (I've had two incidents with our knives recently in the last year. As they say, a dull knife is more dangerous than a sharp one when cooking.) I won't get into the knife thing too much. I will just say that I was pretty excited to be cooking with a better tool than what we have. It's very possible I will be getting into knives in the next few years.

For dinner, we made the popular "Sheet-Pan Chicken With Potatoes, Arugula, and Garlic Yogurt" from New York Times Cooking. Everything went well, but as usual, we overcooked the chicken. This has been happening a lot to us lately. Why? Probably because we need to start flattening the chicken, and also because our oven is a bit overpowered.

Tonight's members also brought "Roasted Raddishes with Green Goddess Butter" from "Nothing Fancy". They were a hit. Alongside the radishes was a fried chickpea dish that was lovely. The chef behind it wasn't a fan, but the rest of us enjoyed it, especially mixed with the "Green Goddess Butter".

Dessert was haystack cookies (for a lack of better words?): cookies with protein, nuts, and natural sugar in them, followed by double chocolate ice cream.