This week has been dedicated to chocolate molding . . . but more on that later.  Given the time I'm spending molding chocolate, I'm keepin' it simple in the rest of the food department.  But simple can be delicious . . . and healthy, too.  I cut up a chicken, freezing the back and wings for stock, then coated the legs/thighs and breasts in olive oil, rosemary, sage, thyme, salt and pepper and roasted them.  I threw a foil-wrapped sweet potato in the oven alongside the chicken, cooked some brown rice . . . and sautéed a medley of mushrooms and ramps in a mixture of olive oil and butter.  Delicious, pretty healthy (I couldn't resist a slab of butter on the potato . . . but butter's healthy, right?) and almost entirely locally produced . . . with a few meals worth of leftovers.  I'll be back tomorrow with some chocolate.