Roast (free-range, organic) chicken
Because today's all-day meeting in Cambridge was cancelled (due to a snowstorm that turned out to be a dud), I had time to prepare and roast a chicken for dinner. Recipe: wash the chicken inside and out and blot dry. Salt and pepper liberally all over and inside the cavity. Stuff thyme branches under the skin covering the breast and inside the cavity. Truss and let sit for several hours. Remove from the fridge at least one hour before roasting. Bake at 450 for 20 minutes and 350 for 40 minutes, turning twice (once breast up, once with each wing up); let sit 15 minutes before carving. (Note that this works for a 3.5-lb. chicken; you may need to cook larger chickens longer.)
Dauber gave it 3 stars. But I'm not rating it because (a) I cooked it and (b) it's not a sandwich.
Other notes
Apparently the second day of the Toronto meeting went even better than the first. One highlight was when the lead technical evaluator went away with the application and the configuration guide (and no other training) and announced that he had completed all the configuration exercises himself, so we didn't have to demonstrate them for him.
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