That was both a gourmet and a down home lunch: Leftover chicken that Madelyn had roasted recently, a small bird, probably labeled as a fryer but she roasted the bird regardless; stuffed it too. What is that signature spice in stuffing? Thyme? Sage? The diced and pre-fried chicken heart is the coup-de-grace in the dressing though. The poultry and stuffing was accompanied at lunch simply by black olives and pickles, the latter in two varieties: sweet midgets and dill sandwich stackers, and a small cube of gruyere cheese. Madelyn had acquired the gruyere for me from the fine cheese section at our local Wal-Mart. I’d read about its virtues recently, that it is relatively low fat, particularly compared to soft cheeses such at brie. I hadn’t had gruyere recently enough to remember its flavor, it is some serious cheese, aged to have that barn floor taste right in it. The cheese was good to nibble between bites of chicken and relish. I topped off the meal with a couple of Hershey’s new Extra Dark chocolates. Seems everyone is jumping on the anti-cancer bandwagon pulled by the flavonoids in dark chocolate. In this case Hershey offers Pure and Pure with Cranberries, Blueberries and Almonds. Yum.