What has become one of my favorite meals is roast chicken, following a recipe by Thomas Keller, chef of several well-known restaurants, including Per Se in New York, and The French Laundry in California. His recipe is for a "dry" chicken; he roasts his at high temperature for just one hour, seasoned with thyme, salt, and pepper. After being carved, he bastes the meat in melted butter, and to mine, I added lemon and shallots. More thyme. It's infinitely satisfying, especially with slices of French baguette to sop-up the sauces. Tonight, it was with the music of l"arpgeggiata with Christina Pluhar, with their album Los Imposibles. Good food, good music, and good company together can transport you.