AT THE TABLE • AT HOME • OCTOBER 5, 2026

NuNu’s, then home for dinner.

A local head start, a little cooking at home and dinner on the table.

A plate of sliced stuffed chicken, broccoli, butter beans and toasted bread on a green-and-white striped tablecloth — October 5, 2026 · NuNu’s chicken, finished at home with broccoli, butter beans and toast.

Tonight’s dinner started at NuNu’s and came together in our kitchen.

I picked up a boneless chicken breast stuffed with crab and boneless pineapple-stuffed chicken thighs. Two different takes on chicken, already prepared for cooking, with the sides left to me.

With the chicken cooking and no room left for the broccoli, I put the frozen florets on the stovetop. They needed a little more heat and patience than I first gave them. By the time everything was ready, the broccoli had a finish of grated cheese, the butter beans were warm and the bread was toasted.

Sliced crab-stuffed chicken and pineapple-stuffed chicken thighs beside broccoli, toasted bread and a pan of butter beans — The dinner coming together: sliced chicken, broccoli, butter beans and toasted bread.

The photos tell the rest: browned chicken sliced on the platter, sides gathered around it and a full plate at the table. A few things from a local store, a few things from home, and an ordinary Monday evening worth keeping in the Field Notes.

AT THE TABLEA little local help. Dinner at home.