When I was in my early twenties, one of my favorite dishes to cook was Peking duck. Ambitious, yes, but I loved the ritual of it — getting a fresh duck, inflating the skin, dousing it in a honey/water mixture, then hanging it with a fan to dry for 24 hours.
I was always looking for the best place to hang the duck. Once, my mother came home and let out a gasp upon entering her kitchen and discovering a duck dangling from the light fixture.
skinny girls & mayonnaise 