Please allow me to ramble a bit.
I plan a lot of meals around the weather, so when I heard that Tuesday's high temperature would be in the mid-50's, I planned on grilling chicken for dinner. As I headed to work, it was already in the 50's, so I felt good abut my culinary intentions. However, as you know, mother nature has a tendency to pistol whip us into submission and show us who's the boss. Throughout the day the temperature plunged into the low 30's, so my best laid plans went awry. It was poor planning on my part. I know better. In Kansas it's common for the temperature to peak in the wee hours of the morning and plummet throughout the day. My grandfather who diligently monitored the weather in his lifetime and listened to Paul Harvey would have been disappointed in my failure to get the rest of the story when it came to the weather forecast.
Of course, I decided to take shelter from the north wind and semifrigid temperatures, so I had to use my chicken to prepare chicken & noodles, a dish more suitable for the weather. I don't know how this dish is done in other regions of the U.S., but here in Kansas, chicken & noodles are cooked in a hybrid liquid that is part gravy and part broth. A hearty portion of noodles is always ladled over a mountain of mashed potatoes. That's how we roll.
I know this combo of serving starch on top of starch defies conventional nutritional logic, but when something tastes so good, rationale thought is thrown out the window. I know it's overkill, but just as I always have to turn up the volume when I heart that over-the-top, twin-guitar solo during "Free Bird", I always eat a second helping of chicken & noodles - with mashed potatoes, of course.
Help yourself to seconds,
PS. . . Do you have a favorite dish that's an example of culinary redundancy? This bacon implosion might make my list.