Today I came in searching for alternative preparations for our roast chicken brined chicken. I began working on a dish which married the silky chicken with pineapple confit. The pineapple is infused with curry leaves and sweet onions. Well, the initial tastes of the dish were excellent, though aesthetically I had many issues. The dish is shelved.
The next dish came together much more cohesively. I started with our smoked vinegar, which I wanted as an integral component of the dish. I really enjoy the flavor of smoked vinegar, yet at times I have difficulty integrating it smoothly and cleanly into dishes. 
Today I whipped the vinegar which allows the diner to adjust the amount of flavoring with each bite. So, I had the chicken and the smoked vinegar. My mind jumped to buffalo wings, which led to celery, a more intense flavor would be lovage which is nicely countered by peanut butter, or in my case cashews. I now had another element for the dish, lovage-cashew puree. I then wanted a bit of crunch and substance for the dish. I drew upon our juniper pickled celery root for this element. And that, is the dish.
What was interesting for me was how smoothly the dish came together and how tasty lovage-cashew puree is.
